HOME Recipes

Carnaroli risotto with caramelized peppers and anchovies

A simple dish designed to make the most of one of the most popular vegetables in Piedmontese cuisine. The recipe we offer is signed by chef Lorenzo Bechis of the restaurant La Rosa Bianca in Chieri (Turin)

Carnaroli risotto with caramelized peppers and anchovies (Photo © Silvia Fissore).

September, in Piedmont, is pepper month. Indeed from the Carmagnola pepper. Square, ox horn, spinning top, elongated square or “tomato“, It is rounded and flattened at both poles, this variety is grown in about thirty municipalities, between the “belt” of Turin and the province of Cuneo, and due to its organoleptic properties it is today Slow Food Sentinel.

The Peperone di Carmagnola was introduced to this precise area in the early 1900s and its cultivation has developed so quickly and successfully that it has become not only a true excellence of the region, but also an integral part of the local culture. . The many exhibitions and artistic events – including the famous one – testify to this National Holiday – anecdotes and recipes around this vegetable which strongly characterizes the cuisine of the region.

Carmagnola peppers (Photo © Silvia Fissore).

Carnaroli risotto with caramelized peppers and anchovies

And live from the Foire au Poivre, we offer you a recipe that is a real classic, the Carnaroli risotto with caramelized peppers and anchovies. Signed by Chief Lorenzo Bechisfrom the restaurant La Rosa Bianca in Chieri, this dish was the protagonist of one of the cooking shows promoted by Piedmontese farmhousesthe consortium created and supported by Confagricoltura to promote and market agricultural and agri-food products from the Piedmont region, on the occasion of the 73rd National Carmagnola Pepper Festival.

Carnaroli risotto with caramelized peppers and anchovies
Chef Lorenzo Bechis prepares Carnaroli with caramelized peppers and anchovies (Photo © Silvia Fissore).

6 persons



Cooking time:

About 20 mins

  • Carnaroli rice 500g
  • Onion 50g
  • 2 Corno di Bue Carmagnola peppers
  • Vegetables soup
  • Butter 100g
  • Grana Padano 100g
  • 5 salted anchovies
  • Oil to taste
  • Salt to taste
  • The vinegar
  • Sugar

For the rice

  1. In a saucepan, sauté the chopped onion with a little oil for 7-8 minutes over low heat, stirring often
  2. Add rice and toast for 5 minutes. Cook it, pouring the broth little by little and add one of the two peppers cut into cubes, after having deprived it of seeds and white parts. Stir often and cook until the risotto makes the so-called wave.

For the caramelization

  1. Cut the second bell pepper into strips after cutting it in half and removing the seeds and white parts
  2. In a saucepan, pour the oil, mixing the peppers, vinegar and sugar. Stir often and simmer until cooked.

For the anchovies

  1. Clean the anchovies with salt, removing the bones, rinse them and pat them dry with paper towel
  2. Melt the fillets thus obtained in a frying pan with a drizzle of oil.


Arrange the rice on a plate, add the caramelized peppers and sprinkle the plate with the browned additives in the oil.

Recommended wine

Freisa Garbia from Cascine Miglioretti.

© Reproduction prohibited

Did you like this article?

Subscribe to our newsletter

Silvia Fissore

Milanese under the mole, journalist and pr. In 2007 I entered food as a press officer, with the launch of FoodLab, a cooking school in Turin among the first to extend the professional approach to amateur courses. I’m the press office for the Food Journalism Festival. From Milan I keep an open mind and snobbery, I owe Turin the ability to reflect and start from scratch.

Leave a Comment