Piedmont Peppers Recipes

Ingredients :

4 red peppers

4 tomatoes, skinned and quartered

4-8 anchovy fillets, halved or quartered lengthways

4 tbsp olive oil

salt and pepper

To garnish:

handful of green or red basil, roughly torn

125g Parmesan cheese

1. Halve the peppers lengthways, leaving the stalks intact, and remove the cores and seeds.
2. Lightly oil a baking sheet and arrange the peppers on it, skin side down.
3. Put 2 tomato quarters into each pepper, make an anchovy cross on top, drizzle with olive oil and sprinkle with salt and pepper.
4. Place in oven, 400F, gas mark 6, cook for 25 minutes.
5. Allow the peppers to cool, then garnish with torn basil leaves.
6. Using a mandoline or vegetable peeler, shave the Parmesan on top.

Serves 4

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