6 large sweet red peppers, washed and dried
12 thin slices prosciutto di San Daniele
12 slices Il Valcasotto a latte crudo*
Filippo Berio extra virgin olive oil
Preheat the oven to 350°F.
Place the peppers on an oiled baking sheet; bake or broil them until blackened. Cool, then skin and cut each pepper in half. Remove all seeds from the inside of the peppers.
Arrange half of them on an oiled baking sheet and place two slices of prosciutto and two slices of cheese on each one.
Top with the second half of the peppers. Brush the peppers with olive oil and bake them about 10 minutes or until the cheese has melted.
Serve hot or warm with good bread. Pan Biove is the typical bread of Piedmont.
*Consider using Fontina or Swiss cheese if you cannot find Il Valcasotto a latte crudo.
This recipe is featured on show 2406 - Classic Piedmont Antipasti.
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