- 8 red or yellow peppers, cut in half lengthwise, not horizontal
- 16 anchovies
- 8 jam tomatoes, cut in half lengthwise
- 2 tablespoons garlic, chopped and kept in a little oil
- Pomace olive oil
- Black pepper
- 16 leaves of basil
- 30g Parma ham
- Bright green basil mayonnaise
- Grated Grana Padano
- 2 crispy breadsticks
Preheat the oven to 180c.
Using a sharp paring knife, remove the seeds from the peppers and lay them flat on a roasting tray. Place an anchovy in the bottom of each pepper half, then a little garlic and olive oil, a leaf of basil, and finally, a half a tomato.
Drizzle the peppers with a good glug of olive oil and season with black pepper.
Bake in the preheated oven for about 45 minutes until the peppers are roasted
and a tiny bit charred on the edges.
Place two halves of peppers on a small plate, spoon two tablespoons of juices on and around the peppers and grate a little grana on top.
Top with rocket leaves, the Parma ham, and a level tablespoon of basil pesto mayonnaise.
Garnish with black pepper and 2 breadsticks.