Last Thursday, my friend Jan was the victim of a hit and run, struck down as she walked through a parking lot. With multiple fractures in both legs, she became confined to a wheelchair, abruptly robbed of her independence. By the weekend, however, she was musing aloud about a salmon recipe to make during her recovery, and coaching me on a recipe for red peppers with tapenade. They grew them tough in North Dakota...We enjoyed this "contorno", or side dish, with parmesan chicken. The dish uses simple ingredients and is easily assembled. The credit goes to my treasured and much-loved friend. —Lizthechef
olive oil, divided use
pitted California black olives
garlic cloves, peeled and roughly chopped
capers, drained and rinsed
flat-leaved parsley, roughly chopped
large red bell peppers
dry red wine
In This Recipe
Preheat oven to 400 degrees.
Heat 2 T. olive oil over medium heat, using medium-sized skillet. Add the olives and saute for five minutes.
Using a food processor, puree the olives and oil. Now add the anchovies, garlic, capers, parsley and remaining 2 T. olive oil.Puree until smooth.
Slice the peppers in half, length-wise, removing stems, seeds and white pith. Place in square baking dish, cut sides up.
Distribute sauce evenly over the peppers. Pour a little wine over each pepper and add the rest to the baking dish.