Roasted Peppers Piedmontese Style

A twist on a classic. This roasted pepper, tomato and anchovy gluten-free dish is a delicious starter or main course served with a salad and rustic bread.


Some time ago I watched Delia making Piedmontese peppers. As she nestled the anchovies into the peppers I thought to myself 'ugh...I won't be making them...', but since then my dislike of all things untried/unknown has diminished. I still don't like the smell of anchovies but I appreciate their salty, meaty qualities in cooking.

I've adapted the classic Piedmontese peppers by adding watercress, sundried tomato and mozzarella. You can make little changes too, but you do really need the peppers, tomatoes and anchovies to give these their yummy flavour.

Gluten-Free Roasted Peppers Piedmontese Style

Delicious served with a dressed watercress salad and some rustic bread.

Ingredients

Serves 2 as a main course, 4 as a starter

  • 2 red, orange or yellow peppers (any kind)
  • 1 tbsp sundried tomato paste
  • handful watercress, finely chopped
  • 1-2 cloves garlic, minced
  • 3 tomatoes, cut into chunks
  • approx. 8 anchovy fillets
  • few basil leaves
  • ½ ball mozzarella
  • olive oil

Method

  • Preheat the oven to 170°C/150°C fan/340°F/gas 3.
  • Carefully cut the peppers in two.
  • De-seed and arrange in a tin.
  • Spread the sundried tomato paste evenly over the insides of the peppers.
  • Sprinkle the watercress and garlic over the pasta.
  • Divide chopped tomato between the peppers.
  • Tear the anchovies into small pieces and share between the peppers.
  • Season well.
  • Splash with olive oil.
  • Cook for around 45 minutes in the oven.
  • Remove from the oven, scatter with torn basil and more olive oil. 
  • Tear the mozzarella and put evenly on top of the peppers.
  • Cook for 5-10 minutes until the mozzarella is melted and lightly golden.
  • You can also add sliced chilis to your peppers, if you like spicy food.
  • Cherry tomatoes will add a delicious tang of sweetness.
  • Omit the mozzarella; the peppers will still taste delicious.

The classic recipe will tell you to skin your tomatoes. You can do this if you like and you will end up with a smoother taste. Simply make a little slit in the tomatoes, put in a bowl and pour boiling water over. After about a minute you should be able to remove the skins. Be careful you don't burn your hands!  The classic recipe will also call for red peppers - but I like using a variety for different flavours and colour.