Author Notes: I don't eat bell peppers. Ever. However, I started making these peppers years ago to fill out the antipasti offerings. Pretty color, pretty tasty (even for me, a pepper-hater) and pretty easy. Serve with the best loaf of crusty Italian bread you can find. - MrsWheelbarrow - MrsWheelbarrow
Food52 Review: Silken textured, deeply flavored and easy to put together, this pretty dish makes a lovely addition to a larger antipasto platter or a satisfying partner for a glass of wine and some crusty bread. Two things to be careful about when making this dish: (1) Don’t over-roast the red peppers; you want them to be cooked, yet still firm as the marinating process will continue to soften the texture, and (2) avoid over-salting; the anchovies will add a fair amount of salt to this dish; I recommend allowing the components to marinate, tasting and adjusting the seasoning right before serving. I found this to be especially delicious with slices of fresh Buffalo mozzarella. - Rhonda35 - A&M
- 6 red bell peppers
- 4 garlic cloves. minced
- 1 jar excellent Italian anchovies
- 1/4 cup Chopped Italian Parlsley
- 1/4 cup Fresh basil, cut in a chiffonade
- Salt and pepper
- Excellent olive oil
- Excellent balsamic vinegar
- Roast the peppers: Either broil, grill or hold over the gas flame until the entire skin is blackened and blistered. Place the blackened pepper in a brown paper bag and close up to steam them.
- Wait about 15 minutes to cool the peppers, then tear open the bag and peel the peppers, removing seeds and ribs. I use the bag to catch all the detritus and contain the mess.
- Cut the peppers into strips about 1" wide.
- In a beautiful serving dish, layer peppers, garlic. anchovies, herbs, salt and pepper, pouring some olive oil and balsamic over the top.
- Allow to marinate for an hour or more. Serve at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Red Pepper Recipe
Tags: can be made ahead