01 Ingredients
3 large fresh red peppers
85g filleted Italian anchovies in oil
1 garlic clove crushed
1heaped tbs Italian tomato puree
Olive oil
Salt
Ground black pepper
Finely chopped parsley for garnishing
roasted red peppers with anchovy sauce
serves 4
02 Preparation
Heat the oven to 210˚C fan
Cut the red peppers in half, discard the core and pips, and trim off the white membrane with a knife
Place peppers cut side down on baking paper on an oven tray, and allow to cook for 30min, or till the skin is blackening
While the peppers are cooking, heat a pan on medium with some olive oil, and add the crushed garlic
Simmer gently for 2 minutes, then add the anchovies and the tomato puree
When the anchovies are dissolved into the oil and tomato, remove from the stove top
Allow the peppers to cool and remove the skins which should come off easily
Lower the heat of the oven to 180˚C fan
Halve the peppers again, sprinkle some olive oil on a clean sheet of baking paper, and place them cut side up on the baking tray
Add extra olive oil if necessary to the anchovy sauce, then spoon it onto the peppers
Salt and pepper lightly.
Cook in the oven for approx 15 minutes, or till the edges are crisping
03 Plating
The peppers can now be plated either on their own plate to serve as part of the small plate table, or on individual plates for each guest as a starter. Grind over some black pepper, and garnish with finely chopped parsley
Cook’s Notes
The cooking time of this dish can be shortened by omitting the roasting of the peppers, and putting the sauce directly onto the raw peppers. Cook them in the oven at 180˚ till the edges of the peppers are blackening. Not as good, but also delicious