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PrintPIEDMONT PEPPERS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Cut the red bell peppers in half lengthwise. Cut through the stalk first and then the flesh. Remove the seeds and white ribs.
- Lightly oil a baking sheet and place the peppers on it, skin side down.
- Cut the anchovies into halves or quarters lengthwise, depending how much you like anchovies.
- Put 2 tomato quarters into each red bell pepper. Make an anchovy cross on top and drizzle with oil.
- Sprinkle with salt and pepper. Put in a preheated oven, 400°R and cook for 25 minutes.
- Leave the peppers to cool, then serve garnished with torn basil and Parmesan shavings.
- Shave the Parmesan straight onto the peppers, using a mandoline or a vegetable peeler.
- Garnish with mint sprigs and serve warm or at room temperature.
INGREDIENTS
- 8 red bell peppers
- 15 anchovy fillets
- 8 tomatoes, peeled and quartered
- 4 tablespoons Cooking oil, plus extra for oiling
- Salt and pepper
To Garnish
- Green or red basil, roughly torn
- 500 grams Parmesan cheese
8 comments for “Piedmont Peppers”
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