Post by kickingfrog on Dec 21, 2012 17:06:26 GMT
Nigel Slater's classic peperoni alla piemontese recipe
Simple yet effective: a good side dish or vegetarian main
The recipe
Slice four red or yellow peppers in half lengthways, discarding the seeds and core. Quarter 8 tomatoes, skinned if you wish, and divide them between the peppers. Peel and slice 2 cloves of garlic and tuck the slices among the tomatoes. Add ...., a little salt and pepper then enough olive oil to come half way up each pepper. Bake at 180C/gas mark 4 for 35 minutes or so, until the peppers are soft and luscious. ...
The trick
Use red or turning peppers rather than the less-sweet green. Let the edges catch a little in the oven, to give them a sweet, toasted note. Good olive oil is essential – you will be eating a lot of it with this dish, so choose one everyone will be happy with, maybe something fruity rather than overtly peppery. Tuck any extra ingredients, such as basil or olives, right down in the olive oil....
The twist
Olives, stoned and halved, can be added with the tomatoes. Use cherry tomatoes, popping them in whole. To take the classic recipe on further, marinated artichokes could be substituted for some of the tomatoes, as could sliced courgettes – but you will have to think of a new name for the dish. I sometimes blitz a little olive oil and a few basil leaves in the food processor then pour the brilliant green purée into the peppers. The smell is wonderful. Serve them warm rather than cold if you wish.
Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place
Simple yet effective: a good side dish or vegetarian main
The recipe
Slice four red or yellow peppers in half lengthways, discarding the seeds and core. Quarter 8 tomatoes, skinned if you wish, and divide them between the peppers. Peel and slice 2 cloves of garlic and tuck the slices among the tomatoes. Add ...., a little salt and pepper then enough olive oil to come half way up each pepper. Bake at 180C/gas mark 4 for 35 minutes or so, until the peppers are soft and luscious. ...
The trick
Use red or turning peppers rather than the less-sweet green. Let the edges catch a little in the oven, to give them a sweet, toasted note. Good olive oil is essential – you will be eating a lot of it with this dish, so choose one everyone will be happy with, maybe something fruity rather than overtly peppery. Tuck any extra ingredients, such as basil or olives, right down in the olive oil....
The twist
Olives, stoned and halved, can be added with the tomatoes. Use cherry tomatoes, popping them in whole. To take the classic recipe on further, marinated artichokes could be substituted for some of the tomatoes, as could sliced courgettes – but you will have to think of a new name for the dish. I sometimes blitz a little olive oil and a few basil leaves in the food processor then pour the brilliant green purée into the peppers. The smell is wonderful. Serve them warm rather than cold if you wish.
Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place