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Peperoni alla piemontese

Roasted peppers in the Style of Piemonte
Course: Antipasto
Cuisine: Piemonte
Keyword: roasted


  • 6 6 bell peppers
  • 25g 2 Tbs butter
  • 50ml 3-1/2 Tbs olive oil
  • 1-2 whole clove of garlic slightly crushed
  • 8 anchovy fillets or more, to taste


  • Roast the peppers and, when they are cool enough to handle, skin and de-seed them. Cut the peppers into strips.
  • Heat the butter and oil in a skillet, then add the garlic and anchovy fillets. Cook over gentle heat for a couple of minutes, until the anchovies have melted, stirring constantly.
  • Discard the garlic and add the pepper strips. Let them simmer in the anchovy sauce for a few minutes, just long enough so that the flavors meld.
  • Serve at room temperature