Piedmont Roasted Peppersdelia Smith Food

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 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

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.