POOR MAN’S SUPPER
This colorful salad combines grilled fresh peppers with the savory condiments from the Umbrian pantry— anchovies, capers, olives, and, of course, olive oil. I like to serve it on a platter of affettati (sliced prosciutto and other cured meats), or as a topping for grilled bread. And with the addition of fresh mozzarella, hard-cooked eggs, or boiled potatoes, it becomes a light yet satisfying summer lunch.
- 6 bell peppers, preferably a combination of red and yellow
- 6 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- 7 anchovy fillets, coarsely chopped (about 1 tablespoon packed)
- 1 cup pitted black oil-cured olives
- 2 tablespoons small capers, drained
- 2 tablespoons chopped fresh Italian parsley
- ¼ teaspoon peperoncino flakes, or to taste
- 1 plump garlic clove, peeled and thinly sliced
Instructions:
- Preheat the oven to 350°. Rub the peppers all over with 3 tablespoons of the olive oil, season with ½ teaspoon salt, and place on a parchment-lined baking sheet. Roast for 30 minutes or so, turning the peppers occasionally, until their skins are wrinkled and slightly charred.
- Let the peppers cool completely. Slice them in half through the stem end, discard the stem, peel off the skin, and scrape out the seeds. Slice the halves into 1-inch strips, and lay them in a sieve to drain and dry.
- Put the drained peppers in a large bowl, and scatter on top the chopped anchovies, olives, capers, parsley, peperoncino, and garlic. Season with the remaining ¼ teaspoon salt, and drizzle over it the remaining 3 tablespoons olive oil. Tumble and toss to coat everything well. Let the salad sit, so the flavors blend, for 15 minutes (or longer) before serving.
- Serve family-style on a platter of sliced meats, or on individual plates as an appetizer salad or luncheon dish (with such additions as hard-cooked eggs, potatoes, or  mozzarella). The salad will keep in the refrigerator for several days; let it come to room temperature before serving.