Tuesday, November 20, 2012

Piedmontese pepper

Food crosses boundaries. Take the instance of chillies all over the world. Neither of the main items in this dish are remotely Italian, yet they have appropriated it very successfully! The dish is simplicity itself and hardly deserves a recipe. Its two colour tone also appealed to me. I saw it in The Good Cook and made some changes and now the Piedmontese Pepper has an Indian version! I used green pepper rather than red ones, normal tomatoes instead of cherry ones and anchovy paste in place of the  fish itself as shown in the programme.

Bell pepper, green - 2, halved and cleaned
Tomatoes - 4, quartered
Garlic clove- 4, peeled and sliced
Anchovy paste - 1 teaspoon
Basil leaves - 6, some shredded
1/2 teaspoon salt
1/2 teaspoon sugar

Preheat oven to 180 centigrade. Halve and clean the bell pepper. Coat them with the anchovy paste. Put a few slices of garlic. Roll the tomatoes in salt and sugar once cut. Fill in with the quartered tomatoes. Add the rest of the garlic in between the tomatoes. Add  shredded basil. Bake for 10 minutes. Take out and decorate with the rest of the basil leaves.

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