BELL PEPPER PIE
(Tortino Di Peperoni)
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 2 tablespoons butter, plus extra for greasing
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 each red, yellow and green bell peppers, halved, seeded and sliced
• 3 potatoes, diced
• 2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
• 2 eggs
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh marjoram
• salt
Directions
Heat the butter and olive oil in a skillet.
Add the onion and cook over low heat, stirring occasionally, for 10 minutes until golden brown.
Add the bell peppers and potatoes.
Cook over low heat for 15 minutes.
Preheat the oven to 400°F.
Grease an ovenproof dish with butter.
Chop the anchovies and put them with the eggs, basil and marjoram in a food processor and process to a puree.
Transfer to a bowl, season with salt and add the onion and bell pepper mixture.
Mix well, then spoon into the prepared dish and bake for 20 minutes.
Turn out onto a warm platter and serve warm.
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