Roasted Peppers with Goat Cheese a Provencal Classic
As you have probably gathered, I love French food and enjoy the simple formula associated with most recipes – fresh, seasonal and delicious. This recipe for Roasted Peppers stuffed with Goat Cheese is no exception. It is a simple dish with all the classic flavours of Provence hidden in the layers. Basil and an anchoïade sauce go on top of the roasted red peppers for a great meal with nothing more than a big green salad and a glass of rose wine.
Anchoiade is an interesting Provencal sauce. While the French revel in the wonderful briny flavours, mention anchovies to many of your friends, and you will get wrinkled expressions of anguish. And that is because they have likely encountered only the tiny, salty version that ends up (strangely) on some pizza orders. Sadly, anchovies have a stigma of being strong-flavoured and hard to clean. Neither is true. In this video, I will walk you through how to clean fresh/frozen anchovies and two of my favourite quick preparations that you will love. I promise you will love this sauce and this recipe.
Roasted Peppers stuffed with Goat Cheese and Basil, Anchoiade
For the Peppers:
- 2 Fire-Roasted Peppers use fresh or buy jarred ones
- 6 oz Goat Cheese fresh
- 10 Basil Leaves chopped
- 1 tbsp olive oil
For the Anchoiade Sauce:
- 2 large Egg Yolks
- 1 Garlic Clove chopped
- 8 to 10 Anchovy Fillets
- squeeze of Lemon Juice fresh
- 1/2 cup Olive Oil
Make the Anchoiade:
- Combine the eggs, garlic, anchovy, and lemon juice in a food processor's bowl and puree until about 1 minute. With the motor running slowly, pour in the olive oil. The sauce will thicken up like mayonnaise. Keep refrigerated until you use it.
Prepare the Peppers:
- Make a slit in the roasted peppers, and remove as many seeds as possible without fully opening the pepper. Mix the goat cheese, basil, a drizzle of olive oil, salt, and pepper in a small bowl. Divide the goat cheese into 4 portions and stuff it into the peppers.
- Oil an oven-proof gratin dish and put peppers in. Roast at 400°F (200°C) degrees until hot and bubbly, about 10 minutes, or until the cheese is warm and soft. Spoon the Anchoiade sauce over and serve immediately.