Baked peppers with tomatoes and anchovies (Peperoni al forno con pomodoro e acciughe) from River Cafe Cookbook Two (page 23) by Rose Gray and Ruth (Ruthie) Rogers

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Notes about this recipe

  • Dinovino on March 04, 2023

    Black olives are a great addition

  • Ganga108 on February 01, 2022

    I am always surprised when I come to a well-known cookbook that has been around for ages, to find that a recipe had not been marked as I've Cooked This. Especially when it is this good. Nigel Slater has a very similar recipe in one of his books, which I love, and I have also cooked feta, tomatoes and olives inside a capsicum (yum!). This time I thought to try the River Cafe version. I replaced the anchovies with olives, cos #vegetarian, and used garlic, tomatoes and herbs from the garden. She cooks the dish slower than Slater's (from memory), and/but it is oh so delicious. Did you see me drinking the juices from the capsicum shell? Sssshhhhh! Don't tell. Ricotta is an excellent accompaniment, as is a green salad.

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