Piedmontese Peppers Print Email

serves 6 as an appetizer

6 bell peppers
3 cloves garlic
2 tomatoes
4 anchovies
2 tablespoons butter
3 tablespoons olive oil

Cut some red, yellow or green peppers in half lengthwise. Take out all the seeds and wash the peppers. If they are large, cut each half in half again. Into each piece put 2 or 3 slices of garlic, 2 small sections of raw tomato, about half a fillet of anchovy cut into pieces, a small nut of butter, a teaspoon of olive oil, a very little salt. Arrange these peppers on a flat baking dish and cook them in a moderate oven at 350F, for about 30 minutes. They are not to be completely cooked; they should in fact be al dente, the stuffing inside deliciously oily and garlicky.

Serve them cold, each garnished with a little parsley.