Piedmontaise style peppers are one of the most delicious antipasti there is, they’re really easy to cook and prepare and are great eaten hot, warm or cold. I often serve these with a lovely bit of grilled or BBQ lamb drizzled with salsa verde, but they also go fantastically well with steak.
Method
Cut your peppers straight in half, straight through the stalk. Using a sharp paring knife remove the centres and any seeds and white pithy bits.
Cut your tomatoes in half and depending on the size of your tomatoes place 1 or two halves of tomatoes inside the cavity of the pepper so that they are nice and snug.
Brush generously all over with Capezzana olive oil, scatter over the rosemary or thyme, the sliced garlic and season lightly with a pinch of sea salt. Place in the pizza oven and cook gently until soft and sweet, continually basting with the juices formed during the cooking.
Once the peppers are cooked take them out of the oven and lay over a few anchovy fillets to gently warm through and serve.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
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Piedmontaise Style Peppers
Piedmontaise style peppers are one of the most delicious antipasti there is, they’re really easy to cook and prepare and are great eaten hot, warm or cold. I often serve these with a lovely bit of grilled or BBQ lamb drizzled with salsa verde, but they also go fantastically well with steak.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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