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Piemonte peppers

 

Peppers in bagnacauda of Cuneo

 

Put the peppers in a hot oven to maximum and cook until clear cooking (become blacks). Once ready, close in a paper bag or plastic for at least half an hour; peel, remove seeds and cut into strips larger or smaller; put them in a pyrex dish and salt lightly. Meanwhile melt the butter in the oil and anchovies to moderate heat (the butter should not fry); when the anchovies have dissolved, add the finely chopped garlic and then the cream. Thicken for about 10 minutes. Pour the mixture over the hot peppers and let season before serving.

 

SALTED ANCHOVIES jar 1
EXTRA VIRGIN OLIVE OIL dl. 250
GARLIC cloves 3
PEPPERS Kg. 1
BUTTER gr. 150
CREAM cl. 300

Bagnacauda