Piedmont Roasted Peppers
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.
3 Yellow Pepper
6 Medium Tomato
8 Anchovy Fillet
10 tbsp Extra-Virgin Olive Oil
to taste Freshly Ground Pepper
to taste Fresh Basil
to taste Thyme
Preheat oven to 180 degrees C.
Cut the Yellow Pepper in half and remove the seeds but leave the stalks intact.
Lay the pepper halves in a lightly oiled roasting tray. Peel Garlic, slice them thinly, and divide the slices equally among the halved peppers.
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.
Season peppers with Freshly Ground Pepper and sprinkle them with Thyme and drizzle with Extra-Virgin Olive Oil.
Top each pepper with 2 Anchovy Fillet each.
Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil. Enjoy!