Piedmontese peppers & white anchovies from Polpo: A Venetian Cookbook (of Sorts) (page 239) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gio on April 19, 2015

    Piedmontese Peppers and White Anchovies, Pg. 239... I used quartered vine tomatoes from Maine, seasoned with S & P & sliced garlic, then everything drizzled with EVOO. Started the oven at 325F then raised it for the final few minutes to 350F. In all the peppers took about 46 minutes to soften to our satisfaction while still holding shape. No fresh basil so we used fresh arugula. The white anchovies were lightly salted and packed in EVOO so they were very mild

  • L.Nightshade on April 06, 2015

    Fortuitously, I had just purchased white anchovies when we were in Vancouver last week. I used a huge red bell pepper for this dish, cut into quarters, And as we will not see a ripe tomato August, if ever, I used yellow greenhouse cherry tomatoes to roast in the peppers. With a bit of salt, pepper, sliced garlic, and olive oil, the peppers are popped into the oven. Mine took quite a bit longer to roast at 325 (160C), but it all worked out in the end. Topped with only torn up basil leaves and white anchovies, these peppers pack a pure pop of fresh, interesting flavor. Yet another easy but delicious do-again recipe.

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