Roseval Potato, Red Pepper, Anchovy, Olive, Chilli and Rosemary Al Forno
The potatoes won’t get crispy because they absorb all of the flavours they’re hanging out with, but they do get wonderfully gooey and sticky.
2 red peppers
6 Roseval red-skinned potatoes, skin-on and sliced 2cm thick
3 whole salted anchovies, washed and de-boned (or use 6 good-quality fillets)
24 green or purple olives, de-stoned
½ red chilli, deseeded and finely sliced
4 garlic cloves, peeled and smashed
3 sprigs of rosemary, leaves picked
200ml chicken or vegetable stock
2 tbsp cabernet sauvignon vinegar
40g unsalted butter, cubed
salt and pepper
Preheat the oven to 190˚C/gas mark 5.
Blister the peppers, ideally on a charcoal grill to get a smoky flavour, but if not, over a naked flame on a wire rack or using metal tongs – keep rolling them around until they’re blackened all over. Put in a bowl and cover tightly with cling film: it will inflate like a hot-air balloon. Wait until it deflates, then peel the peppers while they’re still warm (this makes it much easier). Discard the seeds and thinly slice. Put a glug of olive oil in a small saucepan and cook the peppers for 20 minutes on a low to medium heat.
Line a large, high-sided roasting tray with a thin layer of olive oil, then with parchment paper (the olive oil makes it stick down). Add all the ingredients (including the peppers), except the butter. Season with a big glug of olive oil, salt and a good smack of pepper, mix together and roast in the oven for 35 minutes, stirring from time to time.
Add the butter and roast for a further 5 minutes. The potatoes should have absorbed most of the liquid but have a shimmering viscous sauce.
Extracted from Trullo: The Cookbook by Tim Siadatan (Square Peg, approx €29).