Equipment
* optional
Ingredients
Vegetables
- 2 red bell pepper, halved and cored
- 2 yellow bell pepper, halved and cored
- 3 garlic, thinly sliced
Flavorings and Dressing
- 4 anchovy fillets packed in olive oil, finely chopped
- 20 g capers, rinsed and drained
- 60 ml extra virgin olive oil
- 15 ml red wine vinegar
- 2 g kosher salt
- 1 g black pepper, freshly cracked
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
Method
Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit). Line a large baking sheet with parchment paper or aluminum foil.
Place the halved and cored bell peppers skin-side up on the prepared baking sheet. Flatten them slightly with the palm of your hand to ensure even roasting.
Roast the peppers in the preheated oven for 30 minutes, or until the skins are deeply wrinkled and blackened in spots.
Transfer the hot roasted peppers to a mixing bowl and immediately cover tightly with plastic wrap or a large plate. Let them steam for 15 minutes to loosen the skins.
Remove the cover from the bowl. Once cool enough to handle, peel the charred skins off the peppers and discard them. Slice the tender flesh into strips about 2 centimeters wide.
In a clean mixing bowl, combine the sliced peppers, thinly sliced garlic, chopped anchovies, capers, extra virgin olive oil, and red wine vinegar. Toss gently to coat everything evenly.
Season with salt and black pepper to taste, keeping in mind the residual saltiness of the anchovies and capers. Let the mixture marinate at room temperature for at least 30 minutes before serving. Garnish with chopped parsley if desired.
Chef's Notes
- For the most profound flavor development, make this antipasto a day in advance. Resting in the refrigerator overnight allows the pungent garlic and savory anchovies to fully permeate the sweet peppers.
- Never rinse the roasted peppers under running water to remove stubborn skins. Doing so washes away their natural, flavorful oils and the desirable smoky essence.
- The quality of your olive oil dictates the success of this simple dish. Use a robust, high-quality extra virgin olive oil, as it forms the foundation of the marinade.
- If raw garlic is too sharp for your palate, gently warm the sliced garlic and olive oil in a small pan over low heat for three minutes before mixing it into the peppers.
Storage
Refrigerator: 1 week — Store in an airtight container, ensuring the peppers are submerged in a layer of olive oil to preserve freshness.
Freezer: 1 month — Freezing will alter the texture, making the peppers slightly softer upon thawing.
