I was going through an old cookbook on regional cuisine (L’Arte Culinaria nel Ticino, from 1979) last Friday and I despite I like books with pictures, I like more and more what’s in it. Continue reading
Bell Pepper Cake
Recipe for 4
Prep time: 20 min
Cook time: 1h
1 kg red and/or yellow bell peppers
2-3 tbsp. olive oil
250 g flour
2,5 dl milk or cream
1 tbsp. chopped basil
1 tbsp. chopped parsley
Salt and pepper
Heat oven at 240°C.
Wash the bell peppers, core, deseed and cut them into chunks of about 3 cm. Quarter the onions lengthwise, halve them and divide the layers. Grease a baking tin and add the vegetables with 2 tbsp. olive oil, salt, pepper and toss. Cook in the oven for 30-35 min (until the pepper are lightly charred); toss a couple of times. Once done remove form the oven and leave to slightly cool. In case you feel the bottom is a little dry, add another tbsp. olive oil and toss.
Reduce oven heat to 170°C (to speed the process leave the oven door slightly open).
Meanwhile prepare the batter by mixing the flour and milk together in a bowl. In another bowl beat the two eggs and combine them to the flour and milk. Add the herbs, salt and mix. Pour the mixture into the baking tin and mix to make the preparation more even.
Place in the oven on the top part and after 10 min add some butter on top and continue the cooking process for another 20 min or until the top is nicely browned. Once ready leave 5 min. to cool before serving.
Tip: if you want you can add some cheese to the batter or use it instead of the butter.