Piedmont Roasted Peppersdelia Smith Recipes

PIEDMONT ROASTED PEPPERS(DELIA SMITH)

Steps:

• 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

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.