Piedmontese roast peppers
Sweet roasted bell peppers are filled with juicy plum tomatoes, garlic, and savory anchovies that melt into a rich sauce. Topped with fresh basil and olive oil, they deliver a wonderful balance of sweet and salty Mediterranean flavors. Serve warm or at room temperature as a flavorful antipasto or light lunch.
Ingredients
- Garlic4 კბილი
- Olive Oil5 სუფრის-კოვზი
- Anchovies8 ცალი
Instructions
6 steps- 1
Preheat the oven to 190C/375F/Gas 5.
- 2
Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins.
- 3
Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up.
- 4
Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers.
- 5
Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature.
- 6
Top with basil leaves and serve.
Nutrition
1 serving ≈ 200 g
Nutrition values are estimates. - means data is unavailable.
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