Delia didn’t invent them but I always associate piedmont peppers with her Summer Collection.
They’re almost a serving suggestion rather than a recipe – roast peppers filled with tomato, olive and anchovy. Usually my anchovies are artfully criss crossed fillets, these ones today were crumbled chunks of Belle Ile whole anchovies from one of their outlets in Brittany.
I make them now without referring to Delia so I can’t guarantee I’ve actually stuck to the recipe. It’s just one of those things I’ve read in a book once and carried on making from memory ever since.
Do you have any recipes like that?