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.

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