Roasted Red Peppers with Anchovies
Prep time: 0:10 Overall time: 0:45
6 to 8 appetizers scale / convert
6 lg. red bell peppers, washed and dried
3 tbsp. olive oil
6 flat anchovy fillets, packed in olive oil
3 cloves garlic, minced
1 tsp. hot red pepper flakes, or to taste
Salt and pepper, to taste
2 tsp. fresh chopped Italian flat leaf parsley
Preheat oven to Hi-broil.
On a large baking sheet, place peppers and put under broiler. Watching carefully, turn peppers with tongs so that all sides become blistered, and black. Remove peppers from oven, and place in a large paper bag. Close up bag and let peppers steam in bag about 10 minutes.
Remove peppers from bag and peel away skin. After all peppers have skin removed clean out seeds and tops. Slice peppers in 1/2-inch strips and place in a bowl and set aside. In a large skillet heat oil until hot, add anchovies, garlic, pepper flakes, and salt and pepper. Saute briefly until garlic gives off aroma. Add all the roasted peppers to the pan, stirring to coat with oil, add parsley and remove from heat. Place peppers in a bowl and let come to room temperature before serving.
These peppers make a great addition to any italian meal! Serve as an appitizer with crusty italian bread, and you may serve a very good, aged provolone along side as well. It does not get any better! YUM!
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