Recipes
from Piemonte

Piedmont roasted peppers

• 3 RED SWEET PEPPERS, halved
• 3 TOMATOES, peeled and halved
• 3 CLOVES GARLIC, mashed
• 1 CAN ANCHOVIES
• FRESH MILLED PEPPER
• 1 TSP OREGANO

• 1 KG CAULIFLOWER, in pieces
• 150 GRAM FLOUR
• 2 DECILITER YOGURT
• 1 TSP CURRY POWDER
• 1 CLOVE GARLIC, mashed
• PIECE OF GINGERROOT, grated
• 1 TSP CHILI POWDER
• JUICE OF 1 LEMON

Cook the cauliflower for 10 minutes. Put all the other remaining ingredients together. add salt, and stir into a batter. Heat frying oil. Dip the cauliflower in the batter and deep fry until golden brown, no too many at once.