Peperoni all’Acciuga – roasted peppers with salsa verde
- Antipasto
- Easy
- 6
- 60 minutes
PT1H
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.
Ingredients
- 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
Method
1
Preheat the oven to 200°C/gas mark 6
2
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
3
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
4
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
5
Serve at room temperature as a starter or side dish
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Peperoni all’Acciuga – roasted peppers with salsa verde
