Piedmontese Peppers
This roasted pepper and tomato dish is a vibrant and flavorful addition to your table. Ripe plum tomatoes and red peppers are roasted to perfection, giving them a sweet and smoky taste. Anchovies add a savory touch, while fresh basil leaves bring a pop of color and freshness to the dish. With just a few simple steps, you can create a delightful and visually appealing dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 8-12 ripe plum tomatoes
- 4 red peppers
- 4 garlic
- 5-6 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 8 large canned anchovies
- small handful fresh basil
Instructions
- Preheat the oven to 190C/375F/Gas 5.
- Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins.
- Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up.
- Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers.
- Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature.
- Top with basil leaves and serve.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 4
Nutrition
- Calories: 231kcal
- Carbohydrate Content: 16g
- Fat Content: 16g
- Fiber Content: 6g
- Protein Content: 6.2g
- Saturated Fat Content: 2.5g
- Sugar Content: 15g
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