Sweet Peppers with Bagna Cauda Sauce (Piedmont)

Appetizers

Ingredients:

Sweet Peppers- 2 pounds

Ripe tomatoes, peeled and sliced- 4 large

Anchovy fillets- 2 large

Garlic, sliced- 2 cloves

Bagna Cauda- 1 recipe

Wipe the peppers, cut in half lengthwise and discard cores and seeds. Roast them in a hot oven (450F) or under a broiler until they blacken and blister. Take from the heat, cool, then strip off the thin outer skin. Cut the flesh into strips.

Arrange the strips of pepper in a deep serving dish. Cover with tomato slices, the anchovy fillets, halved lengthwise, and the garlic. Pour the Bagna Cauda Sauce over the entire dish and serve immediately.

Serves 6.