Vegetable Recipes - Piedmont Peppers Recipe

Ingredients

Serve 4

• 4 red peppers

• 4 tomatoes, skinned and quartered

• 4-8 anchovy fillets, halved or quartered lengthways

• 4 tablespoons olive oil

• salt and pepper 

To garnish:

• handful of green or red basil, roughly torn

• 125 g/4 oz Parmesan cheese

---

Method:

1. Halve the peppers lengthways, leaving the stalks intact, and remove the cores and seeds.

2. Lightly oil a baking sheet and arrange the peppers on it, skin side down.

3. Put 2 tomato quarters into each pepper, make an anchovy cross on top, drizzle with olive oil and sprinkle with salt and pepper.

4. Place in a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 25 minutes. Allow the peppers to cool, then garnish with torn basil leaves.

5. Using a mandoline or vegetable peeler, shave the Parmesan on top.