Peperoni alla piemontese
Roasted peppers in the Style of Piemonte
- 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