Oven-baked peppers with anchovy sauce

Oven-baked peppers with anchovy sauce

Peperoni al forno con bagna cauda

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

Peppers and anchovies are a very important element of Piedmontese cooking. Bagna cauda, the famous Piedmontese ‘hot dip’, is usually served warm in the centre of the table – or in individual pots – for people to dip pieces of raw vegetable in. Here the dip is served in a slightly different way. I have made it slightly milder too, which suits the pepper perfectly, resulting in an excellent antipasto.

To make the original bagna cauda (which is much stronger), melt butter and oil and add the garlic and anchovies, to melt as well.

Ingredients

Quantity Ingredient
4 large red or yellow meaty peppers, quartered and deseeded
extra virgin olive oil

Bagna cauda

Quantity Ingredient
50g unsalted butter
6 garlic cloves, peeled
200ml milk
10 anchovy fillets in oil, drained

Method

  1. Preheat the oven to 200°C
  2. Line a suitable baking tray with foil. Place the peppers on the foil, drizzle with a little olive oil, then roast in the preheated oven for 15–20 minutes.
  3. Meanwhile, make the bagna cauda. Put the butter into a small pan with the garlic and milk and cook until the garlic dissolves or is very soft. Mash it to a paste, and stir to mix well. Add the anchovy fillets, and slowly let them dissolve. Mash these too a little if necessary. You should have a smoothish sauce/dip.
  4. Place a tablespoonful of the sauce in each pepper half, and serve hot.
Tags:
Carluccio
vegetables
vegetarian
Italian
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