Long Pimentos with Goat’s Cheese

Poivrons farçis

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This excellent first course was cooked for us in Saint-Chinian by my singer daughter-in-law Gertrude and, like her, it is both elegant and practical. The weather was hot and heavy, as it can be in mid-August, with occasional flashes and rumbles from the clouds hanging over the mountains, and we wanted something simple and light. She made it with the long, mild, thin-fleshed peppers that are grown throughout the Pays catalan, called piments doux or piments du pays. They