PIEDMONT ROASTED PEPPERS(Delia Smith)
Course
Main Dish
Servings
4
Servings
4
Ingredients
4
large red peppers
6
medium tomatoes
8
tinned anchovy fillets
2
cloves
garlic
sliced
80
mls
extra virgin olive oil
Black pepper
basil leaves
Instructions
Cut peppers in half through their stalks, de-seed and place them cut side up on a lightly oiled heavy baking tray
Skin tomatoes by placing them in boiling water for 1 minute
Cut each tomato into quarters and place 3 pieces in each half pepper
Snip each anchovy fillet into smallish pieces and place one set in each pepper
Divide garlic cloves similarly
Spoon 2 t (10 mls) of olive oil into each pepper and season with ground black pepper.
Roast for 50-60 minutes at 180 C until edges of the peppers begin to caramelise
Transfer peppers to their serving dishes, retaining the juices in each and garnish with basil leaves
Recipe Notes
Can be served warm or cold Serves 4. Delicious with focaccia or other good bread