Soups and Starters Recipes - Piedmontese Peppers Recipe

  
 

Soups and Starters Recipes - Piedmontese Peppers Recipe

Ingredients

Serve 4

  • 2 small red peppers

  • 2 large ripe plum tomatoes

  • 2 garlic cloves, sliced

  • 2 tablespoons balsamic vinegar

  • 8 tablespoons extra virgin olive oil

  • 8 anchovy fillets

  • 4 large basil leaves

  • salt and pepper

  • bread, to serve

Method:

  1. Cut each pepper lengthways through the stalk and discard the seeds. Place cut side up in a small roasting tin.

  2. 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.

  3. 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.

  4. 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.

  5. 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.