Peperoni Alla Piemontese

Baked Roasted Capsicums 

Intro 

This a second antipasto dish using capsicums and anchovies ... perfect with crusty bread and wine and quite different to Peperoni con Alici a Capperi. 

Recipe 

Cut capsicums of all colours (red, yellow, orange or green) in quarters lengthwise. Remove seeds. Arrange into a flat baking dish and into each piece place:

• 2 or 3 thin slices of garlic
• 2 small sections of sliced tomato
• 1/2 a fillet of anchovy,
• 2 dessertspoons of olive oil
• a sprinkling of sea salt

Cook in a moderate oven for 20-30 mins max - don't overcook. They should still be al dente. Serve cold.