Piedmontese Peppers

Adapted from “Piedmontese Peppers” by Elizabeth David in At Elizabeth David’s Table, compiled by Jill Norman (Michael Joseph, 2010).

Serves as many as you like; assume ½ to 1 pepper per person

Jill Norman was David’s editor, publisher, friend, and literary executor. This recipe comes from At Elizabeth David’s Table, a collection of Norman’s favorite Elizabeth David recipes, which makes the book especially worth paying attention to.

David says the peppers should not be completely cooked; they should remain al dente, with the filling “deliciously oily and garlicky.”

Please read the whole recipe through before starting to cook.

Bell peppers—red, yellow, or green
Garlic cloves, cut into slices
Raw tomato, cut into small pieces (Cherry tomatoes work well)
Anchovy fillets
Olive oil
Butter
Salt
A little parsley, optional

Preheat the oven to 350°F.

Wash your peppers, and cut them in half lengthwise. Remove the seeds and membranes. If the peppers are large enough, cut them in half again.

Into each piece of pepper, put 2 or 3 slices of garlic, 2 small pieces of raw tomato, half an anchovy fillet cut into pieces, a little olive oil, a small knob of butter, and a small pinch of salt.

Arrange on a baking sheet, and bake in the preheated oven for 30 minutes. They are meant to be al dente, not cooked until soft.

Serve cold, or at room temperature, with a little parsley if you like.