ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL
You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
- Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
- Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
- Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.
Nutrition Facts : Calories 77 g, Cholesterol 3 g, Fat 5 g, Fiber 2 g, Protein 2 g, Sodium 149 g
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Ariel Sanchez
[email protected]I'm not a fan of anchovies, so I omitted them from the recipe. The peppers were still delicious without them.
Nabaraj Muktan
[email protected]I roasted the peppers for a little longer than the recipe called for, and they came out perfectly charred and smoky.
maro mero
[email protected]I added a little bit of garlic and oregano to the olive oil, and it really took this dish to the next level.
Muhammad Yaqoob
[email protected]I love the simplicity of this recipe. It's a great way to let the natural flavors of the peppers shine through.
Heer Chandu
[email protected]This is a great recipe for a quick and easy weeknight meal. I served it with grilled chicken and it was a hit!
Jhordane Hardy
[email protected]I'm not a big fan of anchovies, but I really enjoyed this dish. The peppers were so flavorful and the anchovies added a nice salty touch.
jose Sanchez
[email protected]This is a great recipe for a party appetizer. It's easy to make and always a hit.
Diana Disna
[email protected]I love the combination of roasted red peppers and anchovies. It's a perfect balance of flavors.
MJ Jacobs
[email protected]This recipe is a great way to use up leftover anchovies. I added some chopped parsley and it was delicious!
Donna Delauder
[email protected]I'm not sure what went wrong, but my peppers turned out mushy. I think I roasted them for too long.
Alex bustos
[email protected]This is a great recipe for a quick and easy meal. I served it over pasta and it was delicious!
Tracy lynn SmallEyes
[email protected]I added a little bit of garlic and oregano to the olive oil, and it really took this dish to the next level.
AbdelGhafour
[email protected]I love the simplicity of this recipe. It's a great way to let the natural flavors of the peppers shine through.
Anita Gahadzikwa
[email protected]This is a great appetizer or side dish. I served it with grilled chicken and it was a hit!
bryson whitehead
[email protected]I'm not a big fan of anchovies, but I really enjoyed this dish. The peppers were so flavorful and the anchovies added a nice salty touch.
Md Norul hoda
[email protected]This recipe is a great way to use up leftover roasted red peppers. I added some crumbled feta cheese and a squeeze of lemon juice, and it was divine!
MD samsul Hok
[email protected]Roasted red peppers, anchovies, and olive oil come together to create a dish that is both simple and delicious. The peppers are roasted until they are slightly charred and tender, then topped with salty anchovies and a drizzle of olive oil. The resul