BAKED ROMANO PEPPERS WITH ANCHOVIES, RICOTTA AND SHALLOTS

the more anchovies the better

Sweeter and softer than bell peppers, I always think of Romano peppers as a romantic ingredient. I cooked this first for my husband when he was my then boyfriend and remember taking a risk in adding extra anchovies not knowing if he liked them or hated them. He asked for seconds and we bonded over a love for salty little fish.

These work well as both a starter or as a main. I often cook them alongside a medley of other salady things and perhaps a good loaf of bread. You can serve them warm from the oven or make them ahead and enjoy them at room temperature which is what I usually do.

There is a little bit of fiddly work stuffing them but the messier they are the better I think. Go for two-three anchovies per pepper if you are a fan and three-four if you are a mega fan.  I have topped these with an almond pesto but a loose herby oil of parsley, basil or dill stirred through some olive oil and lemon juice would work well too.

Serves 4-6