Peperoni alla piedmontese

16 Jul

piedmont peppers

Considering what to do with the peppers left over from our Brazilian World Cup meal, I remembered a recipe for Piedmont peppers I used to make regularly. I served the peppers along with the linguine pesto I’d promised Lyra for dinner. The recipe is from Elizabeth David’s Italian Food, with a few adjustments.

Peperoni alla piedmontese
(serves 2)

  • 2 whole peppers
  • 2 medium tomatoes
  • 2 cloves garlic, cut into thin slices
  • 2 anchovy fillets, chopped
  • 2 Tb olive oil
  • Maldon salt and freshly ground pepper
  • a few basil leaves
  1. Preheat the oven to 350°F.
  2. Wash the peppers, and cut in half lengthwise, through the middle of the stalk if possible. Remove the seeds and pith.
  3. Cut a little cross in the bottom of each tomato. Put the tomatoes into a heatproof bowl and cover with boiling water.
  4. After a minute, drain the bowl and peel the tomatoes. Cut into quarters.
  5. Lightly oil a shallow roasting pan (I use my cast iron frying pan), and arrange the pepper slices, cut side up. Place two tomato quarters in each pepper, then scatter over a few garlic slices and bits of chopped anchovy.
  6. Drizzle the peppers with olive oil, and season lightly with salt and pepper.
  7. Cook for about 45 minutes, or until the edges of the pepper are slightly browned, and the filling looks juicy and soft.
  8. Cool to room temperature, scatter with basil and serve.

4 Responses to “Peperoni alla piedmontese”

  1. Margo July 16, 2014 at 2:39 pm #

    will,definitely try this when my peppers ripen. love recipes for ingredients that can mostly come from my own garden.

    • Andrea July 16, 2014 at 3:01 pm #

      Me too – though I’ve never had any luck growing peppers myself… Let me know how it turns out.

  2. Adam Garfunkel July 17, 2014 at 12:32 pm #

    Making me salivate looking at your great photos Andrea!

    • Andrea July 17, 2014 at 12:38 pm #

      Thank you, and sorry you weren’t around to share them. Just had the last two for lunch…

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