Peppers with anchovies Piedmontese style, a tasty and easy-to-prepare side dish with only 3 ingredients. A typical dish from Piedmont that reminds us, with its taste and ingredients, of Bagna cauda or hot sauce, a Piedmontese specialty. Certainly a different way of preparing the side dish with peppers which I usually prepare Sicilian style, among other ingredients with plenty of capers and oregano. Two completely different flavors but equally delicious. I really enjoy changing and especially experimenting with new flavors and cooking recipes.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 203.23 (Kcal)
- Carbohydrates 10.28 (g) of which sugars 9.48 (g)
- Proteins 5.07 (g)
- Fat 15.66 (g) of which saturated 2.22 (g)of which unsaturated 0.64 (g)
- Fibers 4.33 (g)
- Sodium 953.10 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Necessary Ingredients to Prepare Peppers with Anchovies
- 2 peppers
- 1 clove garlic
- 6 fillets anchovies in oil
- 1/2 tsp fine salt
- 2 tbsp extra virgin olive oil
Useful Tools to Prepare Peppers with Anchovies
- Frying pan
- Baking dish
- Parchment paper
Steps to Prepare Peppers with Anchovies
You can grill the peppers specifically for this dish, but if you already have baked and peeled peppers ready, even better. I always prepare them in abundance and decide later how to use them. Once cooked, peppers keep in the fridge for 3 to 4 days.
I bake the peppers at 392°F for 20 minutes, turning them a couple of times.
Once ready, I place them in a bread bag and then in an airtight container. This allows me to peel them effortlessly. I will use 2 peppers for this preparation as a side dish for 2 people.
After peeling and removing the seeds, I set them aside while
in a pan, I brown the garlic with extra virgin olive oil. I add the anchovies in oil and mash them with a wooden spoon to blend them with the oil. I turn off the stove and add the grilled peppers to the pan, mixing them well together to absorb the flavors.
Here they are ready to be served hot. They can also be enjoyed cold.
