Piedmontese Peppers

1. 1

   Pre-heat the oven to 180u00b0C (350u00b0F).

2. 2

   For this it is essential to use a good, solid, shallow roasting tray, 30X40 cm (12x16 inches). If the sides are too deep, the roasted vegetables won't get toasted edges.

3. 3

   Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact. Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 30 seconds, then drain them and slip the skins off. Then cut the tomatoes into halves and place one halves in each pepper half.

4. 4

   After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, grate and divide the the garlic equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.

5. 5

   Then transfer the cooked peppers to a serving dish, with all the juices poured over, and garnish with a few scattered basil leaves. These do need good bread (focaccia, for instrance).

* Per serving · 4 servings · Values may vary.

No additional tips available.