roasted red peppers with anchovy sauce
roasted red peppers with anchovy sauce

roasted red peppers with anchovy sauce

serves 4

01 Ingredients

  • 3 large fresh red peppers 

  • 85g filleted Italian anchovies in oil 

  • 1 garlic clove crushed 

  • 1heaped tbs Italian tomato puree

  • Olive oil 

  • Salt

  • Ground black pepper

  • Finely chopped parsley for garnishing

02 Preparation

  1. Heat the oven to 210˚C fan 

  2. Cut the red peppers in half, discard the core and pips, and trim off the white membrane with a knife 

  3. Place peppers cut side down on baking paper on an oven tray, and allow to cook for 30min, or till the skin is blackening

  4. While the peppers are cooking, heat a pan on medium with some olive oil, and add the crushed garlic

  5. Simmer gently for 2 minutes, then add the anchovies and the tomato puree

  6. When the anchovies are dissolved into the oil and tomato, remove from the stove top

  7. Allow the peppers to cool and remove the skins which should come off easily

  8. Lower the heat of the oven to 180˚C fan

  9. Halve the peppers again, sprinkle some olive oil on a clean sheet of baking paper, and place them cut side up on the baking tray

  10. Add extra olive oil if necessary to the anchovy sauce, then spoon it onto the peppers

  11. Salt and pepper lightly. 

  12. Cook in the oven for approx 15 minutes, or till the edges are crisping

03 Plating

The peppers can now be plated either on their own plate to serve as part of the small plate table, or on individual plates for each guest as a starter. Grind over some black pepper, and garnish with finely chopped parsley

Cook’s Notes

The cooking time of this dish can be shortened by omitting the roasting of the peppers, and putting the sauce directly onto the raw peppers. Cook them in the oven at 180˚ till the edges of the peppers are blackening. Not as good, but also delicious