Peperoni alla Goria, Marinated Grilled Peppers

A reader recently wrote to ask, “I am harvesting my Asti peppers and want to make peperonata. I have several recipes, including yours, that use tomatoes. Are there any without tomatoes in them?”

Peperonata is stewed bell peppers, and I do include tomatoes in them. Always have, and never thought about why. So I looked through a bunch of cookbooks, and discovered that so does everyone else: Some call for less, and others more, but  tomatoes are a constant presence peperonata.

I did however find a couple of other uses for peppers that I’m going to try, and we’ll begin with Italian food writer and historian Giovanni Goria’s Peperoni alla Goria,  which are Marinated Grilled Peppers.

The recipe has been quoted in a number of cookbooks, as well as appearing on the web in several places. In other words, it’s good!

You’ll need:

  • Sweet bell peppers, ideally of the Astigiano variety, cut into broad strips
  • 2 canned anchovy fillets per strip (you could reduce this some if you want), rinsed and patted dry.
  • Finely sliced garlic, 2 slices per strip (optional)
  • Salted capers, well rinsed
  • Extravirgin olive oil
  • A mixture of finely chopped fresh herbs of choice; possibilities include:
  • Parsley, sage, mint, celery leaves, tarragon, thyme, and marjoram
  • A bunch of basil leaves, shredded

Begin by stemming, seeding, and ribbing the peppers. Cut them into broad strips that will lie flat, and either grill them skin-side down or broil them skin-side up to blister the skins. When the skins are well blistered, remove them under cool running water and pat the peppers dry.

Put the peppers on a serving platter and lay an anchovy fillet or two, a couple of slices of garlic, and a few capers on each.

Mix sufficient olive oil to season the peppers (enough to oil them, though they shouldn’t be swimming in oil — say a half cup for 3-4 peppers) with the chopped herbs — Italian recipes don’t say how much, but I would figure a tablespoon of chopped herbs per pepper (not strip!) — and spread the mixture over the peppers. Turn the slices to make sure they are coated on both sides, sprinkle the shredded basil over all, cover, and let the peppers marinate for several hours before serving them.

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Categories: Antipasti and Starters, Bell Peppers, Piemontese recipes, Ricette Piemontesi

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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