Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Kim Ficaro


Spicy Sun Purses

Amuse-Bouche from Issue 8 – Winter 2016 – Origin

Without the energy (by way of light and heat) emitted by the sun—Earth’s closest star its size dwarfs us by 100 times—life would cease to exist. Our addictive pinched wrappers stuffed with sun-dried tomatoes, peppers, anchovies, and harissa mimic the resplendent orb in shape and heat (there’s spice, plenty of it).

makes about 20

  • cup chopped sun-dried tomatoes (not oil packed)
  • 1 large red bell pepper, halved, seeded, and chopped
  • 1 large shallot, finely chopped
  • 2 Tbsp extra virgin olive oil
  • 1 anchovy fillet
  • 1 clove garlic, finely chopped
  • ½ Tbsp harissa
  • 1 tsp balsamic vinegar
  • 2 Tbsp capers
  • about 20 square dumpling wrappers
  • 1 egg yolk mixed with 1 tsp water

  • 1

    Place sun-dried tomatoes in warm water to soften, about 2 minutes, then pat dry.

  • 2

    Cook peppers and shallot in oil in a skillet over medium-high heat,stirring occasionally, until soft, about 15 minutes. Stir in anchovy and garlic and cook until anchovy melts, about 2 minutes. Add tomatoes and harissa, cook, stirring, 1 minute. Stir in balsamic and 2 Tbsp water and cook 1 minute longer. Remove from heat and stir in capers. Cool to room temperature.

  • 3

    Preheat oven to 400°F. Place a scant Tbsp pepper filling in the center of a wrapper. Lightly brush along right and left edge with a little egg wash, then fold those edges upwards in half, pressing to seal, forming a little open boat. Lightly brush outside with egg wash and place on a parchment lined baking sheet. Repeat with remaining wrappers. Bake until golden brown, about 8 to 10 minutes.