
Piadina Cones with Sweet Peppers
These small Italian bread cones hold a peperonata, a sweet, tangy stew of peppers and tomato. The dough bakes on the Cornets Party cones while the peppers simmer in the microwave, and the filling can be served warm or cold.
- Total time
- 63 min
- Prep
- 20 min
- Cook
- 28 min
- Rest
- 15 min
Ingredients
Method
Stir the yeast and pinch of sugar into the water and leave for about 5 minutes.
Mix the flour, grated cheese, salt and oil. Add the yeast mixture and knead. Divide into 4 balls, cover and rest for 10 minutes.
Heat the oven to 190 °C (375 °F). Roll each ball into a trapezium and wrap it around a Tupperware Cornets Party cone, sealing the edges and tip well. Bake for about 12 minutes.
Peel and deseed the peppers, cut into strips and microwave with the olive oil for about 6 minutes at 600 W.
Add the tomato, peeled, deseeded and diced, then the sugar, vinegar, salt and pepper. Stir and cook for about 10 minutes more at 600 W, stirring halfway.
Slide the cones off the moulds and fill with the peperonata, warm or cold.







