Simple but utterly delicious. Served with a decent crusty bread, Piedmontese peppers are an incredibly easy way to turn some fairly basic ingredients into something wonderful.
Some versions of this recipe add the anchovy before the peppers go into the oven but I prefer them added to the peppers after you remove them from the oven – you get a nice hit of salty anchovy that way – still with a little substance.
Make sure you use a decent olive oil – nothing too acrid or overly peppery.
You’ll need the following
- 1 or 2 red peppers per person
- 1 medium tomato per pepper
- 1 clove of garlic
- Plenty of decent olive oil
- 2 anchovies per pepper
- Sea salt & black pepper.
Preheat your oven to 180c.
Slice each pepper lengthways making sure the stem is sliced in half. Cut out the base of the stem, the seeds and any white membrane from the inside of the pepper. Season the inside of each half with a little salt and pepper.
Blanch the tomatoes for 30-60 seconds in boiling water, drain and remove the skins. Slice each tomato in half.
Finely slice the garlic into thin slices.
Add 2 halves of tomato to each pepper and dot the garlic slices in between them. Pour enough olive oil into each pepper to half fill them.
Cook in the oven for 1 hour.
Remove from the oven and immediately add 2 anchovies on the top of each pepper.
Allow to cool to room temperature.
Serve with a decent crusty bread and maybe with basil on top. Make sure you spoon the oil from the bottom of the roasting pan over the peppers when served.Tags: anchovy, peppers
By John Loydall