Roasted Red Peppers with Anchovies and Capers Recipe
Roasted Red Peppers with Anchovies and Capers Recipes
Ingredients :
The salad:
2 large red bell peppers
6 cured anchovy fillets
2 tbsp small capers, drained
The vinaigrette:
1 clove garlic, peeled and chopped
1 cured anchovy fillet
freshly ground black pepper
1 tbsp oil from the anchovies
5 tbsp olive oil
3 tbsp red or white wine vinegar
Method :
Preheat the
oven to 450 degrees. Place the peppers on a a piece of aluminum foil and
roast on the top shelf of the oven, turning them until soft and almost
blackened all over, 15-20 minutes. Remove the peppers from the oven and
wrap them tightly in the foil for about 5 minutes. Unwrap the peppers,
peel the skin off, and remove the seeds and core. Cut the peppers into
thin strips.
Meanwhile,
make the vinaigrette: In a small bowl, use the back of a spoon to mash
the garlic with the anchovy fillet. Add a generous grinding of pepper
and whisk in the oils and the vinegar. Place the roasted pepper strips
in a single layer on a medium-size platter. Lay the anchovy fillets
diagonally across the peppers and sprinkle with the capers. Pour the
vinaigrette on top and serve at room temperature.
Makes 4
servings
This classic
Italian combination - roasted red peppers, tart capers, and anchovy
fillets topped with a garlicky vinaigrette - makes a great first course.
It can also be served as part of an antipasto platter.
