RECIPE

Piedmont Roasted Peppers

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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.

Delisous
http://delisous.com/

Serves 4

8 Ingredients

3 Yellow or Red Peppers

6 Medium Tomatoes

8 Anchovy Filets

3 Garlic Cloves

10 tbsp Extra Virgin Olive Oil

to taste Freshly Milled Pepper

to taste Fresh Basil

to taste Fresh Thyme

8 Steps

Steps 1

Preheat oven to 180 degrees C.

Steps 2

Cut the Yellow or Red Peppers 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 Cloves, slice them thinly, and divide the slices equally among the halved peppers.

Steps 4

Put Medium Tomatoes 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 Milled Pepper and sprinkle them with Fresh Thyme and drizzle with Extra Virgin Olive Oil.

Steps 6

Top each pepper with 2 Anchovy Filets 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!