How far in advance can I prepare Piedmontese Roasted Peppers?

You can prepare the peppers a day ahead. After roasting and peeling, store them in an airtight container with their juices and olive oil in the refrigerator. Season with salt, pepper, and herbs just before serving to keep flavors fresh.

What cheese substitutes work well in Piedmontese Roasted Peppers?

Feta cheese pairs wonderfully due to its salty tang and crumbly texture. For vegan or lactose-free options, plant-based cheeses or marinated tofu can add creaminess without dairy. These alternatives complement the savory flavors beautifully.

Are large peppers suitable for making Piedmontese Roasted Peppers?

Yes, you can use larger peppers by cutting them into smaller, uniform pieces to ensure even roasting. Adjust the cooking time slightly based on size—larger pieces may need a bit longer to soften fully and develop smoky char.

What is the best way to roast Piedmontese peppers for maximum flavor?

Char the peppers whole directly over a gas flame or under a broiler, turning until the skins are evenly blackened. This imparts a smoky flavor that’s hard to replicate. Then steam in a covered bowl for easy peeling. Alternatively, roast halved peppers skin side down. Timing is key—roast until tender and slightly charred on the edges for optimal sweetness.

Piedmontese Roasted Peppers Recipe: Taste Tradition Today

Name: Authentic Piedmontese Roasted Peppers Recipe: Discover Traditional Flavors in Every Bite
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 4 to 6 small to medium red or yellow peppers; 2 to 3 medium-sized tomatoes, cut into wedges or cherry tomatoes halved; 4 to 6 cloves garlic, peeled and thinly sliced; 4 to 8 anchovies, chopped or halved lengthways (optional for vegetarian version); A small bunch of fresh basil leaves or Italian parsley; 3 to 4 tablespoons extra virgin olive oil; Freshly ground black pepper and sea salt to taste

Ingredients

Scale

4 to 6 small to medium red or yellow peppers
2 to 3 medium-sized tomatoes, cut into wedges or cherry tomatoes halved
4 to 6 cloves garlic, peeled and thinly sliced
4 to 8 anchovies, chopped or halved lengthways (optional for vegetarian version)
A small bunch of fresh basil leaves or Italian parsley
3 to 4 tablespoons extra virgin olive oil
Freshly ground black pepper and sea salt to taste

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Instructions

1. Preheat the oven to 180°C (350°F).
2. Char the peppers whole over a stove flame or under a broiler until blackened. Place them in a bowl and cover to steam for easy peeling, or halve the peppers, remove seeds and core, then place them skin down in a baking dish.
3. Arrange tomatoes, garlic slices, and anchovies evenly in the pepper halves.
4. Drizzle generously with olive oil, then season with black pepper and salt if necessary.
5. Roast for 35 to 60 minutes until edges are slightly charred and peppers are softened.
6. Transfer to a serving dish, pour over the juices, garnish with fresh basil or parsley, and serve with crusty bread.

Notes

🫑 Tip: Use sweet red or yellow peppers for the best flavor.
🧄 Tip: High-quality olive oil and anchovies significantly enhance the taste.
🥖 Tip: This versatile dish is delicious served with sourdough or ciabatta bread to absorb the flavorsome juices.

Prep Time: 25 minutes
Charring/Peeling time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Roasting
Cuisine: Italian
Diet: Mediterranean

Nutrition

Serving Size: 1/4 of recipe
Calories: 150
Sugar: 6g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 3g
Cholesterol: 5mg