Piedmont Roasted Peppers

Piedmont Roasted Peppers

piedmont roasted pepper plated

This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good. It’s a wonderful celebration of the Mediterranean and its colourful cuisine. These peppers are great served with crusty bread, to lap up all the delicious juices, but also will go great as a accompaniment to many meals.

piedmont peppers roasted

People are often nervous to use anchovies, but one should not be. They are not as ‘fishy’ as is often the thought. They add and enhance flavour, and are most notably accredited for their umami qualities. In this recipe the anchovies almost dissolve, and become one with the olive oil, the juices of the tomatoes, and peppers, creating a simply sublime flavour rich with salty-sweet goodness.

piedmont roasted pepper

The olive oil adds richness, while the tomatoes add sweetness and the anchovies (like I mentioned) salty-savoury-umami-goodness!. The peppers get slightly charred which also adds another flavour note to the dish. Lastly, the basil adds a great freshness.

piedmont peppers

If you want to see how to prepare them, take a look at my video below:

 

Piedmont Roasted Peppers:

 

3-4 peppers yellow or red peppers (green are not suitable)

6 medium tomatoes

8-12 anchovy fillets (2 for each half pepper)

3 garlic cloves

extra virgin olive oil (about 10 tablespoons)

freshly milled pepper

basil, for garnish

Preheat oven to 180˚C

Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they’re not edible but they do look attractive and they help the pepper halves to keep their shape).

Lay the pepper halves in the lightly oiled roasting tray. Peel the garlic cloves, slice them thinly and divide the slices equally among the halved peppers.

Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then pop into cold water to cool and hep the skins shrink. Slip the skins off. Then cut the tomatoes in half or quarters, depending on the size of your tomatoes. Add 3- 4 halves to each pepper, or 3 quarters.

After that, season peppers with pepper (but no salt because of the anchovies), sprinkle with fresh thyme and drizzle with olive oil.

Top each pepper with 2 anchovy fillets.

Place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.

Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with basil leaves.

Enjoy with crusty bread!


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