Piedmont Roast Capsicum Pepper |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a stunning before-the-main-course dish, certain to whet appetites for the main course. Ingredients:
4 large red capsicums (red peppers) |
4 medium size tomatoes |
2 cloves garlic, thinly sliced |
8 anchovy fillets |
8 teaspoons extra virgin olive oil |
freshly milled black pepper |
Directions:
1. Cut each capsicum in half, removing the seeds but leaving the stalks intact (they help keep the capsicum in shape).
2. Lay the capsicum halves on a lightly oiled shallow roasting tray (the sides of the tray should be about an inch high).
3. Put the tomatoes is a bowl and pour boiling water over them. Leave for 1 minute then drain the water and skip the skins off.
4. Cut the tomatoes into quarters and place two quarters in each capsicum half.
5. Snip one anchovy fillet for each capsicum half into rough pieces and sprinkle over the tomatoes.
6. Divide the garlic equally into each capsicum half, add 2 teaspoons of olive oil and season with black pepper.
7. Place the tray on a high shelf in a pre-heated 180 degree C. oven and roast for about an hour.
8. Transfer the cooked capsicum to a serving dish with all the juices poured over them and garnish with a few basil leaves.
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