A Mediterranean favourite, Piedmontese Peppers are red peppers stuffed with baby tomatoes and garlic, then roasted until juicy and oozing with rich sweet flavour. Dishes like this are really special as they use maximum flavour with minimal, simple ingredients.
What really makes the dish are the salty anchovies placed on top, which melt right into he sweet flesh of the peppers and tomatoes and add just the right salty balance. This dish requires good quality anchovies to really make it sing and for this La Lata De Braulio’s Spanish Cantabrian anchovy fillets in olive oil are the perfect match. Carefully selected, boned and cleaned by hand they are rich, soft, juicy and a complete delicacy.
All you need to finish off your Piedmontese Peppers is plenty of good quality olive oil drizzled all over before serving.
8-12 ripe plum tomatoes, or 300g baby plum tomatoes
4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed
4 garlic cloves, sliced
Salt and freshly ground black pepper
8 Cantabrian anchovy fillets in olive oil
Small handful fresh basil
Casas De Hualdo Extra Virgin Olive Oil for drizzling
1. Preheat oven to 190C.
2. Blanch tomatoes in boiling water for 10 seconds, then plunge into cold water. Remove skins off the tomatoes.
3. Rub the pepper halves with olive oil. Crush the garlic and spread evenly inside each half.
4. Fill peppers with the tomatoes. Drizzle in olive oil and season with salt and pepper.
5. bake for 40 – 50 minutes, turning the heat down if the peppers are becoming scorched. They should be soft, juicy and nicely roasted.
6. When ready remove from oven, place 2 small anchovy fillets on each pepper, or 5 or 6 capers per pepper if making the vegetarian version. Drizzle in more olive oil and top with basil leaves.
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