Roast Peppers With Anchovies

Serves:

Ingredients:

4 lg Fresh red peppers
8 Anchovy fillets
Salt and pepper
Coarsely minced
8 Cl Garlic, peeled and
1 ts Oregano leaves, diced
Chopped
2 tb Fresh basil leaves,
6 oz Sicilian olive oil
4 Sprigs italian parsley

Method:

It is essential to use fresh peppers for this dish.
1.
Place red peppers in pan and put under broiler.
Cook until they begin to turn black, turning frequently so this occurs evenly on all sides of the peppers.
Remove.
Cool in a plastic bowl or a covered pot.
2.
When the peppers are cool enough to handle, remove their skins by peeling gently away with your hands.
Cut in half and remove all seeds.
Place peppers on an oval platter and cover with olive oil, basil, oregano, garlic and a pinch of salt and pepper.
Marinate for at least 2 hours.
3.
To serve, place peppers on a small plate so that they lie flat in a single layer.
Garnish with anchovy fillets and parsley.
The contrast of peppers and anchovies is refreshing and classically Italian.