Peppers Castellano Style

From nearby Costigliole d’Asti comes this classic dish made with sweet red peppers.

Serves 6


  • 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
  • Ingredients


  1. Preheat the oven to 350°F.
  2. 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.
  3. Arrange half of them on an oiled baking sheet and place two slices of prosciutto and two slices of cheese on each one.
  4. 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.
  5. Serve hot or warm with good bread. Pan Biove is the typical bread of Piedmont.
  6. *Consider using Fontina or Swiss cheese if you cannot find Il Valcasotto a latte crudo.

This recipe was featured on Season 24 - Episode 2406.

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To: Mary Ann
While viewing Show # 2406 on Piemonte Recipes,
as I recall, you referred to the
‘popular melting cheese of the Piedmont”
by another shorter name or term, but not “Il Valcasotto a latte crudo.” Wasn’t there another name label printed on the cheese?
Cheese in question looked very familiar.
Good Show. Thank you!


I am waching you right now and I missed he name of the Cheese ha you used in Stuffed Basil leaves Grazie


This looks absolutely delicious! I will be making it soon, my husband will love it too. I’ve expanded his palette quite a bit since we’ve been TO

Olivia Zarnack

Genius! Thank you Mary Ann! Excited to cook soon!


Crowd favorite!

Jo Ann Ficarra

I love your recipes, you are my favorite!


Do you answer the questions you’re asked? If so, where can they be found? TY.

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