From Piedmont with Lust

I came for the colour, and stayed for the slow seduction

You can thank Delia for this beauty (Piedmont Peppers), which she shoved onto the mainstream UK dining table in 1993!

Today, it has given the perfect excuse to clear my dining table and dust off my big sexy yellow tool box, because I mean business! For some strange reason, my yellow tool-kit makes me feel like the plumber that turns up at the door in the most generic of porn ‘plots’. “Hi, you have some juicy red peppers that need fixing?”

And, back to the food: I recall a time in the early naughties when it seemed everyone was making them. I confess, I was not impressed at the time, I was way more likely to be there for the wine selection... ahh those fun and frantic old drunk days!

I've made them a few times, very similar to Delia's version. I recently saw a red pepper, anchovy and caper combination which got me instantly juiced up & here we are!

There is something incredibly sexy and painterly about the shape and texture of roast red peppers. They have the curves, the shine, the deep red, the stalks!

Adding anchovies, sea salt, black pepper, garlic slivers, capers, fresh chilli and sexy leads me to flavour ecstasy. That may sound a little OTT, but I think my neighbours may have heard my first bite guttural grunt.

I’m sorry Delia’s gentler version didn’t quite coax the grunt, but the kick of capers and chilli brought me to my noisy flavour climax.

If your grunt spot needs a good poking this weekend, I suggest you follow my lead! You can thank me later!

Tip: for the full volume climax experience, please go for some decent quality anchovies - the umami is much bigger and pokes at a far more satisfying angle - and you know exactly what I mean!

In the post grunt haze of this delicious helping, I got thinking about the four remaining stuffed peppers. Tomorrow I shall place a couple of them in my mortar and pestle. I shall toast a few walnuts and add them in along with some fresh parsley and good olive oil. Who can resist a good grunty Saturday morning pounding? I think this is the perfect time wrap up this food gone wild porno post before it gets out of hand… ooh… imagine the pounded paste served with burrata - it’s just too much!

The End

Happy Friday foodie bum chums!

Matt x