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Soups and Starters Recipes -
Piedmontese
Peppers Recipe
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Soups and Starters
Recipes
- Piedmontese
Peppers Recipe
Ingredients
Serve
4
-
2 small red peppers
-
2 large ripe plum tomatoes
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2
garlic cloves, sliced
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2
tablespoons balsamic vinegar
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8 tablespoons extra
virgin olive oil
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8 anchovy fillets
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4
large basil leaves
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salt and pepper
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bread, to serve
Method:
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Cut each pepper lengthways through the stalk and discard the
seeds. Place cut side up in a small roasting tin.
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Peel
the tomatoes by immersing them in boiling water for 1
minute. Drain, peel and discard the skin. Cut the
tomatoes in half and place one half in each pepper, cut
side down.
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Sprinkle the garlic slices over the tomatoes.
Combine the vinegar and oil and drizzle over the
tomato-stuffed peppers. Season well with salt and
pepper.
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Pour 2-3
tablespoons of water into the bottom of the tin. Bake in
a preheated oven, 220°C (425°F), Gas Mark 7, for 30
minutes.
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Remove from the oven and carefully arrange the anchovy
fillets and basil leaves over the tomatoes and bake for
a further 15-30 minutes until the peppers are golden and
very tender. Cool slightly and serve with the pan juices
and bread.
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