12 round red chillies, the size of cherry tomatoes
olive oil to cover
6 salted anchovy fillets, rinsed
2 tablespoons salted capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
For six
Cut the stems and tops off the chillies to form little cups. Remove the seeds and pith with a small teaspoon (or the end of a spoon). Place the chillies in a small saucepan, just cover with olive oil and bring slowly up to the boil. Remove from the heat and cool.
Chop together the anchovies, capers, and parsley. Stuff each chilli full, shake a few drops of vinegar on to each and serve as part of an antipasti.