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.
Wild Garlic Tandoori Cauli & Cavalo Nero Paneer! I love roasting whole cauliflowers in the pizza oven and usually opt for turmeric, yogurt and Indian spices but for this seasonal recipe I’ve gone for wild garlic, coriander and served it with a twist on saag paneer. Method While your oven preheats to 350˚C + marinade [...]
The Art of Fire Sugar Pit Iberico Pork Chop Sweet smoke and slow fire perfection Cooking Iberico pork is about restraint and respect. The marbled fat of this prized Spanish breed melts slowly, creating an extraordinary depth of flavour. Over the gentle, even heat of the Flamery Asado Grill, that richness meets caramelised sweetness from [...]
What's more homely than a warming, carb-frenzied, cheesy pizza that takes inspiration from our Alpine friends. The rosti pizza! Yet another white pizza designed to wrap you up in a rich, comfy and decadent way! This amazing autumnal recipe will fill any empty stomach - potato, smoked pancetta, mozzarella - yum! Pizza dough This recipe [...]
Argentinian Ribeye Feast Cooking Over Flame A celebration of simplicity, smoke and fire Few experiences rival the moment a ribeye steak meets real flame. The fat begins to sizzle, the air fills with the rich scent of smoke and char, and time seems to slow as the fire does its work. This is where the [...]
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:
Related Posts
Wild Garlic Tandoori Cauli & Cavalo Nero Paneer
The Art of Fire – Sugar Pit Iberico Pork Chop
Rosti, grated potatoes, smoked pancetta, mozzarella and fried egg
The Art of Fire – Argentinian Ribeye Feast Cooking Over Flame