I first tried Peppers Piedmontese (or stuffed red capsicums) at the Clevedon Farmers Market a few weeks ago and they are a taste sensation. This recipe is simple but wow factor.
How to create Peppers Piedmontese
8 ripe tomatoes
1 large bunch of fresh basil
salt and pepper
4 red capsicum bell peppers
2 tbsp extra virgin olive oil
4 cloves of garlic peeled and sliced
6 anchovies drained and chopped
1 ball of buffalo Mozzarella
12 river estate olives, pitted
Basil oil – (see cook’s note)
100gm roasted red onions – (see cook’s note)
First peel your tomatoes by removing the core, scoring a small cross on the base and blanching briefly in boiling salted water, the skin should peel away from the flesh. When cool, quarter, remove the skin and the seeds then roughly chop.
Heat your oven to 180°C, halve the peppers, remove the core and seeds. Place the peppers, cut side up, in a shallow baking tray. Fill the peppers with tomato, garlic slices, 2-3 torn basil leaves and chopped anchovies, drizzle over olive oil and bake for 30mins or until the peppers are soft and have blackened in places but still hold their shape. Let the peppers cool for a few minutes.
Slice your ball of mozzarella in half and squeeze the excess moisture from the cheese, tear and place on top of your peppers, with the olives and roasted onions. Grill for 1 to 2 minutes, drizzle with basil oil and serve.
Roasted onions – slice 6 red onions, arrange in a shallow baking tray and sprinkle with 1/4 cup of castor sugar, 1/2 cup of balsamic vinegar and 1/4 cup of a cup of olive oil turn to coat. Roast for 30 mins in a medium oven basting at least once. The onions will keep in the fridge for at least a week and they make a great addition to other meals.
Basil oil – using a food processor or kitchen whizz puree the remaining basil leaves with 50 ml of olive oil, and a small clove of garlic. Add more oil if needed and season with salt and pepper to taste.