Piedmont Roasted Peppers

27 cookbooks

This recipe is quite simply stunning -- it's hard to imagine how something so easily prepared can taste so good. It's a wonderful celebration of the Mediterranean and its colourful cuisine.


Serves 4

8 Ingredients

3 Yellow Pepper

6 Medium Tomato

8 Anchovy Fillet

3 Garlic

10 tbsp Extra-Virgin Olive Oil

to taste Freshly Ground Pepper

to taste Fresh Basil

to taste Thyme

8 Steps

Steps 1

Preheat oven to 180 degrees C.

Steps 2

Cut the Yellow Pepper in half and remove the seeds but leave the stalks intact.

Steps 3

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

Steps 4

Put Medium Tomato in a bowl and pour boiling water over them. Leave them for 1 minute, then pop them into cold water to cool and let the skins shrink. Then cut the tomatoes in half or quarters. Add 3-4 halves to each pepper.

Steps 5

Season peppers with Freshly Ground Pepper and sprinkle them with Thyme and drizzle with Extra-Virgin Olive Oil.

Steps 6

Top each pepper with 2 Anchovy Fillet each.

Steps 7

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

Steps 8

Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil. Enjoy!