Wednesday, September 26, 2012
Roast red peppers
I used to hate peppers. I still view green peppers with suspicion.
A salad of sliced raw red peppers and orange and onion started to bring me around, and then, of course, there is the Anchovy Treatment.
2 red peppers
5 anchovy fillets
6 garlic cloves, sliced very thinly
1/4 cup olive oil
Turn on the broiler.
In a small saucepan heat the olive oil with the garlic and anchovies and cook very gently for about 5-7 minutes.
Halve and seed the peppers and lay face up in a baking tray or dish. Spoon the anchovy mixture into the peppers, season with fresh black pepper and place the tray under the broiler for about 30 minutes, taking care not to incinerate. The oil bath inside each pepper half should keep the garlic from scorching. Remove when the peppers have blackened edges and are turning floppy.
Serve at once, with very good bread.