Piedmont Red Peppers

These are so popular ! This is one of our staple dishes in our home. Especially in the summer, they can be served hot or cold, with a piece of baguette and a glass of Barolo !
The preparation is very easy and takes only a few minutes, but the results are truly wonderful. The combination of umami flavours with the sweetness of the peppers, make this dish a great success with our guests.

4 Large Red Peppers – Split in half, seeds removed
6 Large Tomatoes cut in quarters
8 Anchovy fillets drained
2 Cloves Garlic finely chopped
8 Teaspoon Olive Oil
1/2 teaspoon Chilli flakes
Fresh ground pepper –

Preheat your oven at 180 Celsius
Start by cutting the peppers in half, making sure you keep the stem, which will help the peppers to hold their shape. Remove the seeds and white membranes.
Lay the peppers on your baking tray, covered with parchment paper. Fill each pepper halves with a few pieces of tomatoes, garlic and an anchovy fillet. Pour in a teaspoon of olive oil in each one and add a good dose of pepper. We also add a few chilli flakes in each one.
Bake for 50 minutes to an hour and rest for 5 minutes.
Serve with a good baguette as the juice is sublime !
You can serve cold, the following day… this time with a glass of Chablis !

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