Piedmont Roasted Peppers
First discovered by Elizabeth David born 1913, and published in her book ITALIAN FOOD. The Italian chef Franco Taruschio put it on his menu. Simon Hopkins went to theWalnut Tree Inn near Abergavenny and had this dish. He then put it on his menu at the famous London restaurant Bibendum, where Delia Smith ate it and put it in her book Delia’s Summer Collection. This recipe is so easy to make yet so very tasty you must give it a try.
Bon Apetit.
Hilary
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Ingredients: Serves 4 for a starter
4 Piedmont Red Peppers
2 Clove of Garlic finely sliced
8 Small Vine Tomatoes skins removed
8 Anchovy fillets I liked Asdas Extra Special
8 tblsp of Olive Oil
Freshly ground black pepper
Fresh Basil to serve
Method:
- Cut the peppers in half cutting through the stalk, this helps it to maintain its shape. I found cutting through the stalk and then into the pepper guaranteed 2
perfect halfs.
- Lay the peppers in a baking dish. Put the garlic tomatoes and anchovy fillets in the peppers.
- Drizzle with the olive oil and bake in the oven
If you use normal anchovy fillets you will need to trim the bones off.
This could also be served as a main course accompanied by couscous and a salad.
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