A very classic Italian dish. These peppers are often served as as a topping on crostini.
- 4 peppers
- 6–8 anchovy fillets in oil, finely chopped
- 1–2 cloves garlic, crushed
- 1 heaped tablespoon capers, finely chopped
- A sprig of oregano, finely chopped
- 4–5 tablespoons extra virgin olive oil
Roast the peppers in a preheated 200ºC/180ºC fan/gas 6 oven for 25 minutes, or until they are soft, then put them into a plastic bag, close it tight and leave for 10 minutes for the skins to loosen. Peel the peppers, remove the seeds and cut each into 4 pieces or into strips. Mix well with the rest of the ingredients.
On reflection serving them on toast would really have added a great deal to this even though they were fine my themselves. Remember this next time.
Peppers were roasted in the oven rather than on a direct gas flame. Problem was that the cooking was uneven meaning that on one side the skin was easy to remove but the pepper was overdone on that side while on the other side the pepper was a little underdone and the skin difficult to remove. Best to rotate from time to time while roasting in the oven.