Roasted Sweet Peppers with Anchovies and Basil
Instructions:
- 3 1/ 2 pounds large red and yellow bell peppers (1.575 kg)
- 3 tablespoons salt-packed capers
- 4 salt-packed anchovies
- Extra virgin olive oil
- Small handful of fresh basil, broken into pieces by hand, or parsley chopped fine, or a pinch of dried oregano
- An excellent starter, these peppers are of the one calls- for-another school that is, it’s impossible to eat just one. Good bread is necessary with these, too. They can be prepared ahead and refrigerated but should be served at room temperature.
- Preheat the oven to 400 F (200 C).
- Wash and dry the peppers. Roast them in the hot oven for 20 minutes. Turn the peppers over and roast for another 20 minutes. Immediately seal the peppers in a paper sack or wrap them in foil until cool. Their skin can then be peeled away easily and discarded. Put the peppers on a cutting board and cut into them slices about 1 inch wide.
- Meanwhile, rinse the capers well and soak them in a bowl of cold water for 20 minutes to remove excess salt. Drain on paper towels.
- Scrape any excess salt off the anchovies. Split them lengthwise and remove the center bones. Rinse and dry the fillets, then halve each anchovy lengthwise. (You will have 4 fillets for each anchovy.)
- To assemble the antipasto, arrange the pepper slices on a large platter, interspersing them with the anchovy fillets. Sprinkle the capers over the top and drizzle olive oil over the peppers. Just before serving, garnish with the basil or other herb.