Roasted Peppers with Anchovies
Canned anchovies vary greatly, and so do people’s appreciation of them. Use as many fillets from the can as you like, or even all of them.
Ingredients
- 6 large, thick-walled bell peppers, preferably 2 each red, yellow and green
- 2 1/2 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. red wine vinegar, or to taste
- 1 large garlic clove, minced
- 1 can (2 oz.) anchovy fillets in olive oil
- Salt, to taste
- 2 Tbs. minced fresh flat-leaf parsley
Directions
Preheat a broiler. Cut the bell peppers in half lengthwise and remove the stems and seeds. Place, cut sides down, on a baking sheet. Broil until the skins blacken and blister. Remove from the broiler, cover the peppers loosely with aluminum foil and let cool for 10 minutes, then peel away the skins. Cut lengthwise into strips 1/3 inch wide.
Place the pepper strips in a large bowl. Add the olive oil, 1 1/2 Tbs. wine vinegar and the garlic. Drain as many anchovy fillets as desired (see note) and finely mince them. Add to the pepper strips and season with salt. The peppers can be prepared up to this point several hours in advance and stored at room temperature.
Stir in the parsley and adjust the seasonings just before serving, adding a splash more vinegar if needed.
Place the pepper strips in a large bowl. Add the olive oil, 1 1/2 Tbs. wine vinegar and the garlic. Drain as many anchovy fillets as desired (see note) and finely mince them. Add to the pepper strips and season with salt. The peppers can be prepared up to this point several hours in advance and stored at room temperature.
Stir in the parsley and adjust the seasonings just before serving, adding a splash more vinegar if needed.
Serves 4 to 6.