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Piedmontese peppers from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

  • canned anchovies
  • red peppers
  • tomatoes

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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

  • jchern on February 27, 2017

    We've made this many times and it's great. But the ingredient list should mention the garlic.

  • LeslieB22 on September 21, 2011

    @wester Thanks for your note. I've had this book for over two years and also only really noticed this recipe recently. I didn't need a picture to make it though, just a major sale on red peppers at my favorite grocery store (80 cents a pound!). I made it day before yesterday and I would say it worked out more than just fine, it was AMAZING. And incredibly easy, too. Only problem I had was that I used a big dish and the leaking juices didn't really flood the dish, so they started to burn, but I tossed some vermouth in (had no white wine) and everything turned out fine. I'd say to use a dish where the peppers just fit and/or to add some liquid to the pan to keep things mellow.

  • wester on January 01, 2010

    So I had this recipe in two cookbooks already (It came from Elizabeth Davids Italian Food, but I used the recipe in this book), but I had to see a photo on a food blog to actually make it (this photo: http://racheleats.wordpress.com/2009/08/27/piedmontese-peppers-again/ ). I just didn't notice it before. The ingredients are simple - peppers, tomatoes, garlic, anchovies - but the whole thing just works out fine. Don't forget some nice bread for the juices. The main differences between the recipes are the cooking time - Simons is much longer and I prefer it that way - and when to add the anchovies - I might experiment with that.

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