Peppers With Capers And Anchovies Pasticcio Di Dante Recipes

PEPPERS WITH CAPERS AND ANCHOVIES (PASTICCIO DI DANTE)

Steps:

• Preheat oven to 375 degrees.
• Using a pan that can go both on the top of the stove and into the oven, heat the olive oil over medium heat. Add the peppers and cook until limp. Discard excess liquid, season with ground pepper and add the capers and anchovies. Cook until the anchovies have dissolved into the mixture.
• Place the pan in the oven and bake, uncovered, until the peppers look and smell roasted and have dried out a bit (about 20 minutes). Be sure to turn them two or three times while they are cooking so that they do not burn. Serve them warm or at room temperature with crusty French bread.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.