Piedmont Peppers Recipe
6 red bell peppers, halved and seeded, stems left intact*
6 plum tomatoes, peeled and quartered
12 anchovy fillets, rinsed and roughly chopped
4 cloves garlic, thinly sliced
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
12 whole leaves flat-leaf parsley
* Don’t choose overly huge peppers for this dish. While yellow or orange peppers can be used, green peppers just don’t have the requisite depth of flavour.
Step 1: Preheat oven to 350°F.
Step 2: Lay peppers in prepared 13″ x 9″ oiled baking dish, cut-side up, in one layer. Into each pepper cavity, place two pieces of tomato. Sprinkle with chopped anchovies, making sure each pepper gets the equivalent of a whole anchovy fillet. Evenly distribute the sliced garlic among the peppers. Carefully pour the olive oil over the peppers. Sprinkle with just a little bit of salt (the anchovies are plenty salty already) and lots of freshly ground black pepper.
Step 3: Roast in the top half of preheated oven for 1 hour or until the peppers are tender. Cool slightly. Serve warm, garnished with parsley leaves.
Makes 4 to 6 servings
Reprinted with permission from Kathleen Sloan-McIntosh’s 125 Best Italian Recipes (2008 Robert Rose).