Pepper and anchovy starter
Published on 15 September 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
Red peppers
Yellow and green peppers
Anchovies in oil
Gargnano capers
Garlic
Basil or oregano
Garda extra virgin olive oil
I wash the peppers well.
I wrap them individually in foil.
I bake at 200°C for about 40 minutes, then remove them and, still in their foil, put them in a paper bag and then a plastic bag to cool. Once cold, I take them out of the bags.
I remove the stalks and skin, which should come away easily.
I open them out, remove the seeds and any membranes, and dry with kitchen paper.
I cut them into strips.
I drain the anchovies of their oil.
I place an anchovy fillet on each pepper strip and add a few capers if liked.
I make little rolls and secure them with cocktail sticks.
I arrange them on a plate, add garlic slices, a few basil leaves and plenty of extra virgin olive oil.
Red peppers
Yellow and green peppers
Anchovies in oil
Gargnano capers
Garlic
Basil or oregano
Garda extra virgin olive oil
I wash the peppers well.
I wrap them individually in foil.
I bake at 200°C for about 40 minutes, then remove them and, still in their foil, put them in a paper bag and then a plastic bag to cool. Once cold, I take them out of the bags.
I remove the stalks and skin, which should come away easily.
I open them out, remove the seeds and any membranes, and dry with kitchen paper.
I cut them into strips.
I drain the anchovies of their oil.
I place an anchovy fillet on each pepper strip and add a few capers if liked.
I make little rolls and secure them with cocktail sticks.
I arrange them on a plate, add garlic slices, a few basil leaves and plenty of extra virgin olive oil.
Original source: https://incucinaconlilly.com/2014/09/15/antipasto-di-peperoni-e-acciughe/
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