I learned to make these flavorful roasted peppers while in Italy. A classic addition to an antipasto platter, panini, or in this case as a bruschetta topping, Piemonte Peppers are colorful and diverse. Simply sliced, roasted peppers that are then sautéed in a touch of anchovy paste and olive oil and tossed with fresh herbs and a touch of vinegar. I used tarragon and I think its licorice-flavor pairs wonderfully with the tender peppers, but fresh basil or oregano would work well, too. If you use these as a bruschetta topping, I recommend a few capers, sliced hard-boiled egg, fresh mozzarella cheese, or even flaky marinated tuna in olive oil for topping ideas.
(To view this recipe, click on the blue title of the blog post above*)
Piemonte Peppers
Ingredients:
- 3 bell peppers, thinly sliced
- Olive oil
- Salt and pepper
- Anchovy paste
- Red wine vinegar
- fresh herbs
Directions:
- Preheat the oven to 400 degrees. Line a large baking sheet with foil. Place the sliced peppers in a single layer on the baking sheet. Drizzle with oil and toss with a pinch of salt and pepper. Roast for 15-20 minutes or until lightly charred and tender.
- Transfer the roasted peppers to a saute pan, along with 1//2 teaspoon anchovy paste and 1 Tablespoon of olive oil. Cook over medium heat for 5 minutes, stirring often.
- Toss the cooked pepper with the fresh herbs and a touch of red wine vinegar.
Tagged: anchovy paste, antipasto, bell peppers, bruschetta, Italian, Italy, Piemonte peppers, roasted peppers
I never would have thought to add a hb egg but I love the idea!
It’s super yummy…haven’t tried it with the tuna in olive oil, but that is next!