Peperoni all’Acciuga – roasted peppers with salsa verde

One of the most beloved ingredients in the culinary repertoire of Piedmont, peppers feature in a wide range of dishes, from antipasto and starters to sides. The best ones in the region come from the town of Carmagnola, near Torino, which throws a feast every year in September to celebrate the bountiful season.

One of the most classic ways to prepare peperoni is to roast them, topping with anchovies and parsley. Such is the fame of this simple dish that a version of it features in Elizabeth David’s book, Italian Food, as Piedmontese Peppers.

My take on it, which I share below, features salsa verde, another Piedmontese classic which serves as a dressing for the peppers. However, if you don’t want to bother with it, you can just use finely chopped parsley and garlic instead, with a generous splash of olive oil to finish.