![](../Icons/Wit/P3%20icon%20print-1.gif) |
![](../Pictures/VT-PiedmontRoastedPeppers.jpg)
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![](../Icons/ItalyFlag.gif)
Italian
recipes
![](../Icons1000/FlagPiemonte.gif)
Recipes
from Piemonte
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![](../Icons/Wit/P3%20icon%20temp-1.gif) |
![](../Pictures/VE-CrispyCauliflower.jpg)
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![](../Icons/IndiaFlag.gif)
Indian
recipes
![](../Icons1000/India-Rajasthan-small.bmp)
Recipes
from Rajasthan
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![](../Icons/Wit/P3%20icon%20weight-1.gif) |
![](../Icons/Wit/P3-Cauliflower.bmp)
Recipes
with cauliflower |
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Piedmont roasted peppers
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Crispy cauliflower
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- 3 RED SWEET PEPPERS, halved
- 3 TOMATOES, peeled and halved
- 3 CLOVES GARLIC, mashed
- 1 CAN ANCHOVIES
- FRESH MILLED PEPPER
- 1 TSP OREGANO
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Put half a tomato inside
every half sweet pepper. Put garlic and pepper on top, then the anchovies
and finish with the oregano. Roast 50 minutes at 180 degrees
Celsius.
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Cook the cauliflower
for 10 minutes. Put all the other remaining ingredients together. add
salt, and stir into a batter. Heat frying oil. Dip the cauliflower in
the batter and deep fry until golden brown, no too many at once.
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