Gourmet Society Recipe of the Month: Hotel Du Vin’s Piedmontese peppers
Every month here at the Gourmet Society, we get creative in our kitchens and draw from our chain restaurants for inspiration for new seasonal dishes. Today, we’re pulling together one of our absolute favourite options from Hotel Du Vin’s menu. The beautiful Piedmontese peppers are stuffed with couscous and mozzarella with a tangy salsa rosa.
These are a real taste of the Mediterranean, marrying together the traditional flavours of roast peppers and mozzarella, which is perfect for an antipasto or a light lunch.
We’ve pulled together our own version, different but nevertheless inspired by their exceptional dish, and we’d love it if you gave this a try – but if it all goes wrong, never fear. You can get 2 for 1 on the main course at Hotel Du Vin with your Gourmet Society card, Mon-Thurs.
- 8-12 ripe plum tomatoes
- 4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed
- 4 garlic cloves, sliced
- 5-6 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 8 large canned anchovies, cut in half lengthways
- small handful fresh basil
- Preheat the oven to 190C/375F/Gas 5.
- Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins.
- Place the halved peppers into an ovenproof dish cut-side up.
- Place the garlic and the tomatoes inside the peppers. Add a small pinch of salt and some black pepper to taste
- Add the olive oil and then place into the oven. Bake for about 45min – 1hr, turning the heat down a little if they start to burn.
- Once they are nicely softened and have collapsed a little bit, then remove the peppers from the oven.
- Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature.
- Top with basil leaves and serve.