Peperoni alla Piemontese
Piedmont is that region of Italy that lies at the feet of the Alps. Its name is descriptive of its location; Piedmont translates literally as "at the feet of mountains." These stuffed peppers are many steps above ordinary stuffed peppers and are wonderful appetizers.
4 small bell peppers
4 ripe tomatoes, peeled (see Tip), and quartered
4 anchovy fillets
2 cloves garlic, crushed
4 tablespoons olive oil
1/4 cup chopped fresh Italian
(flat-leafed) parsley, for garnish
Preheat the oven to 350 degrees. Cut peppers in half lengthwise, discard the seeds and pith. Place them cut side up in shallow ovenproof dish, and in each put two tomato quarters. Mash the anchovies and garlic together, and mix with the oil. Pour a spoonful of the mixture into each pepper. Cook for 30 to 35 minutes.
The peppers should remain fairly firm. Serve cold, garnished with parsley. When you see how your family or guests scarf them up, you'll know that next time you had better double the recipe.
To peel tomatoes, simply place them in a pot of boiling water for one minute, then place them under cold running water and the skins will peel off easily.
Italian Family Cooking:
Unlocking a Treasury of Recipes and Stories
By Father Joseph
Foreword by Regis Philbin
St. Martin's Press/Thomas Dunne Books
208 pages, April 2000
Recipe reprinted by permission.
This page created May 2000
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