These Piedmontese Peppers from At Elizabeth David's Table are so lovely and simple. The nearly effortless antipasto is full of the bright Mediterranean flavors that David is known for. Bell peppers are halved and filled with little chunks of anchovy, tomato, garlic, and butter, then get a drizzle of olive oil and touch of salt.
Once roasted, the anchovies and garlic melt together with the tomatoes creating a salty, oily dressing that coats the peppers. Served at room temperature with lots of crusty bread for mopping, these peppers work as a first course, side, or even a sandwich or salad topper.
If you're making them for a crowd, try a colorful assortment of baby bell peppers in place of the full-sized ones. Stuffed with cherry tomatoes, these tiny peppers become chewier when roasted.
As always with our Cook the Book feature, we have five (5) copies of At Elizabeth David's Table to give away this week.
- Yield: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 350°F, 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.