Roasted Peppers With Anchovies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 812 |
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good antipasto, It keeps well refrigerated for 3 days. Ingredients:
6 large bell peppers |
filet of ancovies |
Directions:
1. Roasted peppers with filet of anchovies.
2. Preparation: roast whole Bell peppers (red and yellow) are best but some green ones for color effect. I roast them directly on a live flame, until the skin turns black, (you have to watch them and turn them, to scorch the whole surface, use tongs) Let them cool sealed in a plastic bag, the skin will peal off easily as they get cool enough to the touch. (Do not rinse them! Or you will loose some of the taste) slice them length-wise, (1 inch) arrange them on a serving plate, lay an anchovy filet on each one of them, drizzle with virgin olive oil, and serve. (fresh minced garlic can also be added for extra taste)
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