Equipment
Ingredients
Vegetables
- 4 red bell peppers, whole
- 2 garlic, minced
Flavorings
- 6 anchovy fillets in oil, drained and roughly chopped
- 30 g capers, drained and rinsed
- 45 ml extra virgin olive oil
Nutrition (per serving)
Method
Preheat the oven to 220C/425F.
Place the whole bell peppers on a baking sheet. Roast for 30 minutes, turning occasionally, until the skins are thoroughly blackened and blistered on all sides.
Transfer the hot peppers to a mixing bowl and cover tightly. Let them rest for 15 minutes to allow the trapped steam to loosen the skins.
Once cool enough to handle, peel the skins off the peppers. Discard the stems, seeds, and skins. Slice the pepper flesh into long strips and place them back into the empty mixing bowl.
In a small skillet over medium-low heat, warm the extra virgin olive oil. Add the minced garlic and chopped anchovy fillets. Cook for 3 minutes, stirring constantly and pressing the anchovies with a wooden spoon until they melt into the oil.
Pour the warm anchovy and garlic oil over the sliced roasted peppers. Add the capers to the bowl and mix gently to combine.
Allow the dish to sit at room temperature for at least 15 minutes to marinate and allow the flavors to meld before serving.
Chef's Notes
- For the absolute best flavor, prepare this dish a day in advance. The extra marination time in the refrigerator allows the sweet peppers to fully absorb the briny, umami-rich notes of the dressing.
- The quality of the few ingredients used here is paramount. Opt for high-quality jarred anchovies and robust extra virgin olive oil.
- If you have access to salt-packed capers, use them instead of brined capers. Soak them in water for 15 minutes and rinse thoroughly before using for a superior, floral flavor.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and improve after 24 hours.
