Italy | Appetizers | Anchovies | Peppers | Summer

Peperoni Arrostiti all'Acciughe

(Italian roasted peppers with anchovies)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Peppers, bell cut into 1" strips 3-4 each
Anchovies rinsed, chopped 4-5 each
Oregano, fresh minced 1 Tbsp
Capers rinsed 2 Tbsp
Olive oil   1/4 cup
Salt & pepper to taste

METHOD

  1. Heat oven to 400°F. Place pepper strips in a large bowl. Toss with rest of ingredients.
  2. Lay peppers skin side down on a baking sheet. Bake in oven for 15-20 minutes till softened. Transfer to a plate or platter. Drizzle with extra olive oil and serve at room temperature.

VARIATIONS

  • The anchovies can be eliminated if you like.
  • The peppers can also be grilled over an open flame.

NOTES

  • This is a perfect late summer antipasto. For best flavor, let the peppers rest at room temperature for about 30-60 minutes before serving.
  • Use a combination of red, yellow and green peppers for a colorful presentation.