Piedmont Roasted Peppers Recipes

PIEDMONT ROASTED PEPPERS

Steps:

• Preheat oven to 350 degrees C (180 degrees C).
• Cut the Yellow Bell Pepper (3) in half and remove the seeds but leave the stalks intact.
• Lay the pepper halves in a lightly oiled roasting tray. Peel Garlic (3 clove), slice them thinly, and divide the slices equally among the halved peppers.
• Put Tomato (6) in a bowl and pour boiling water over them. Leave them for 1 minute, then pop them into cold water to cool and let the skins shrink. Then cut the tomatoes in half or quarters. Add 3-4 halves to each pepper.
• Season peppers with Freshly Ground Black Pepper (to taste) and sprinkle them with Fresh Thyme (to taste) and drizzle with Extra-Virgin Olive Oil (10 tablespoon).
• Top each pepper with 2 Anchovy Fillets (8) each.
• Place tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
• Transfer the cooked peppers to a serving dish and drizzle with all precious juices. Garnish with Fresh Basil (to taste). Enjoy!

PIEDMONT ROASTED BELL PEPPERS

Steps:

• Cut the peppers in half and remove seeds and ribs, but leave the stalks intact for presentation purposes.
• Place the peppers in a lighly oiled roasting pan. (use a good solid shallow roasting pan).
• Cut the peeled tomatoes in quarters and place in peppers.
• Divide the anchovies among the 4 peppers.
• Thinly slice garlic and divide between the peppers.
• Drizzle the olive oil onto each pepper.
• Season with freshly ground pepper. (no salt).
• Roast peppers on the highest shelf of a 350 degree oven for 50 minutes to 1 hour.

PIEDMONTESE ROASTED PEPPERS

Steps:

• Preheat the oven to 180 Degrees C (355F).
• Halve the peppers lengthways, remove the core, seeds and white pith. Lay the peppers, skin side down, in a shallow baking dish that will comfortably hold them.
• Divide the pieces of cherry tomatoes amongst the peppers. Tuck 3 or 4 slices of garlic between the tomatoes. Tuck basil leaves and olives between the tomatoes.
• Cut, or tear the bocconcini into pieces with your hands, and scatter on top. Use some crumbled feta if you prefer.Add an anchovy, halved lengthways or chopped if you prefer. Grind some black pepper over the top.If you are using anchovies omit or be cautious adding the salt.
• Drizzle over the olive oil. Don't skimp, it is essential for the wonderful juices. Add some chilli/red pepper flakes if you wish.
• Bake in the oven approximately 35 minutes until they are slightly blackened around the edges but still holding their shape.
• Transfer the cooked peppers to a serving dish, with all the delicious juices poured over, and garnish with a few basil leaves.
• Serve warm or at room temperature.