Peperoni all’Acciuga – roasted peppers with salsa verde

  • Antipasto
  • 6
  • 60 minutes
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This peperoni all’Acciuga recipe is a simple antipasti or side in Piedmont. Traditionally the roasted peppers are served with anchovies and parsley, but Valeria adds a bit more vibrancy by topping with a classic salsa verde.

First published in 2018

One of the most beloved ingredients in the culinary repertoire of Piedmont, peppers feature in a wide range of dishes, from antipasto and starters to sides. The best ones in the region come from the town of Carmagnola, near Torino, which throws a feast every year in September to celebrate the bountiful season.

One of the most classic ways to prepare peperoni is to roast them, topping with anchovies and parsley. Such is the fame of this simple dish that a version of it features in Elizabeth David’s book, Italian Food, as Piedmontese Peppers.

My take on it, which I share below, features salsa verde, another Piedmontese classic which serves as a dressing for the peppers. However, if you don’t want to bother with it, you can just use finely chopped parsley and garlic instead, with a generous splash of olive oil to finish.




  • 1kg peppers, red and yellow
  • 50g of flat-leaf parsley, stems removed
  • 24 anchovy fillets
  • 1 small garlic clove, peeled
  • 2 tbsp of capers
  • 50g of stale bread, crust removed
  • 1 tbsp of white wine vinegar
  • 150ml of extra virgin olive oil, plus more as needed
  • fine sea salt, as needed
  • freshly ground black pepper, as needed


Preheat the oven to 200°C/gas mark 6
Pierce the peppers all over with a toothpick, then wrap in foil and place them straight onto the oven rack. Roast for 45 minutes, or until very tender
Meanwhile, make the salsa verde. Place the parsley, 6 anchovies, garlic, capers, bread and vinegar in a food processor. Blitz while pouring in the oil in a thin stream, until you have a creamy, slightly oily, pesto-like sauce. Season to taste
Cut the peppers in half and remove the stem and seeds. If you like, you can remove the skin, too. Arrange the peppers on a platter, then top with a spoonful of salsa verde and garnish with one or two anchovy fillets
Serve at room temperature as a starter or side dish

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