The antipasti : Piedmont roasted peppers (pictured above)

Serves 4

To serve

• 0 Olive oil
• 8 red peppers
• 0 black pepper
• 2 cloves garlic
• 16 cherry tomatoes
• 2 tbsp thyme leaves

• 4 anchovies
• 2 125 g buffalo
• 0 Extra virgin olive oil

Step 1
Preheat the oven to 180C/350F/gas mark 4.

Step 2
Drizzle two roasting tins with oil and arrange the peppers, cut-side up, in the tins.

Step 3
Season the pepper halves, then place a few slices of garlic, a couple of tomato halves and a sprinkling of thyme leaves inside each.

Step 4
Drizzle generously with oil, then roast for 30-35 minutes until wilted and cooked through.

Step 5
Put 12 pepper halves aside for the other recipes.

Step 6
While warm, drape the remainder with the anchovy fillets and serve alongside half a ball of mozzarella.