Piemontese Capsicums Recipes
PIEDMONTESE ROASTED PEPPERS
These vibrantly coloured Piedmontese Roasted Peppers are utterly delicious and easily prepared. They are simple yet stunning, their flavours enhanced by roasting in the oven. Serve them on a large platter, with some crusty bread to mop up the delicious juices; you will be pleased that you did.
Provided by Alexandra
Categories Antipasto Entree Side Dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 Degrees C (355F).
- Halve the peppers lengthways, remove the core, seeds and white pith. Lay the peppers, skin side down, in a shallow baking dish that will comfortably hold them.
- Divide the pieces of cherry tomatoes amongst the peppers. Tuck 3 or 4 slices of garlic between the tomatoes. Tuck basil leaves and olives between the tomatoes.
- Cut, or tear the bocconcini into pieces with your hands, and scatter on top. Use some crumbled feta if you prefer.Add an anchovy, halved lengthways or chopped if you prefer. Grind some black pepper over the top.If you are using anchovies omit or be cautious adding the salt.
- Drizzle over the olive oil. Don't skimp, it is essential for the wonderful juices. Add some chilli/red pepper flakes if you wish.
- Bake in the oven approximately 35 minutes until they are slightly blackened around the edges but still holding their shape.
- Transfer the cooked peppers to a serving dish, with all the delicious juices poured over, and garnish with a few basil leaves.
- Serve warm or at room temperature.
Nutrition Facts : Calories 387 kcal, Carbohydrate 10 g, Protein 8 g, Fat 36 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 425 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
PIEMONTESE CAPSICUMS
A flavoursome and visually stunning recipe which will serve you equally well as an appetiser, as a light lunch or as part of a nearly vegetarian meal from Australian chef Iain Hewitson. This is a recipe which allows the key ingredients to be the stars: make sure you use the best quality ingredients you can find.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 53m
Yield 8 half capsicums, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 190°C.
- Cut the capsicums in half lengthways and remove the ribs and seeds. Place them on an oven tray, with the cut side up.
- Then place the tomatoes, garlic, thyme, anchovies and pepper in the centre of each half, capsicum and spray generously with oil and cook in the oven for about 40 minutes or until they are tender.
- When they are almost ready, place a slice or two of goat's cheese on top of each capsicum and briefly return the capsicum to oven.
Nutrition Facts : Calories 155.7, Fat 11.1, SaturatedFat 7.4, Cholesterol 26.4, Sodium 334.1, Carbohydrate 3.4, Fiber 0.8, Sugar 2.1, Protein 11.1
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