Best 6 Roasted Red Peppers With Anchovies And Olive Oil Recipes
**Roasted Red Peppers with Anchovies and Olive Oil: A Symphony of Mediterranean Flavors**
Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing recipe for roasted red peppers with anchovies and olive oil. This delectable dish captures the essence of Mediterranean cuisine, where vibrant flavors dance harmoniously on your palate. Imagine tender, roasted red peppers, their smoky sweetness perfectly complemented by the briny savoriness of anchovies and the fruity pungency of extra virgin olive oil.
**A Medley of Mediterranean Delights**
Our curated collection of recipes offers a delightful array of dishes that celebrate the diverse culinary traditions of the Mediterranean region. From the classic simplicity of roasted red peppers with anchovies to the hearty indulgence of moussaka, each recipe is a testament to the region's rich culinary heritage.
**Roasted Red Peppers with Anchovies and Olive Oil: A Culinary Masterpiece**
This signature dish showcases the marriage of simple ingredients, each contributing its unique charm to create a symphony of flavors. Roasted red peppers lend a smoky-sweet base, while anchovies impart a salty, umami richness. The finishing touch is a drizzle of fruity extra virgin olive oil, which ties all the elements together, creating a harmonious balance of flavors.
**Additional Culinary Delights from the Mediterranean**
Beyond the roasted red peppers, our culinary journey takes you through a myriad of Mediterranean delights. Discover the secrets of moussaka, a Greek masterpiece featuring layers of eggplant, potatoes, and minced meat, all enveloped in a creamy béchamel sauce. For a taste of Italian sunshine, try your hand at spaghetti aglio e olio, where simple ingredients like garlic, olive oil, and chili flakes come together to create a dish that is both elegant and satisfying.
**A Culinary Journey Awaits**
As you embark on this culinary expedition, let your senses be captivated by the vibrant flavors and aromas of the Mediterranean. Each recipe is a testament to the region's rich culinary traditions, offering a glimpse into the diverse and delightful world of Mediterranean cuisine.
ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
ROASTED RED PEPPERS WITH ANCHOVIES
Steps:
- Roast bell peppers directly over the flame of a gas burner, turning with tongs, until blackened all over. (Alternately, roast peppers under the broiler, turning, until skin has charred.) Transfer peppers to a large bowl, and cover with plastic wrap. Let steam about 15 minutes. Using paper towels, rub off skins; remove stems, ribs, and seeds. Cut each pepper lengthwise into 8 strips. Transfer to a small nonreactive (glass or ceramic) bowl.
- Add garlic and 1 tablespoon oil to peppers; let marinate at least 1 hour (or up to 2 days in the refrigerator, covered tightly).
- To serve, arrange peppers on a platter, and top each strip with an anchovy quarter. Sprinkle with crushed red pepper flakes, if desired, and drizzle with remaining teaspoon oil, dividing evenly.
- Nutrition Information
- (Per serving)
- Calories: 67
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Cholesterol: 3mg
- Carbohydrates: 4g
- Protein: 2g
- Sodium: 149mg
- Fiber: 1g
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
ROASTED PEPPERS IN OLIVE OIL
Provided by Tyler Florence
Categories appetizer
Time 40m
Yield 12 appetizer servings
Number Of Ingredients 6
Steps:
- Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. (If you do not have a gas stove preheat your oven to 400 degrees F. Coat the peppers with some olive oil and place them on a baking sheet. Cook the peppers until they are soft and have collapsed, about 1 hour. Set the peppers aside until they are cool enough to handle.)
- Peel, stem, and seed the peppers; cut them into wide strips. Place the warm pepper strips into a shallow serving dish. Top with the oregano, garlic, olive oil, and vinegar. Season them with salt and pepper and mix them gently to combine the flavors. Let them sit to cool and serve at room temperature.
ROASTED PEPPERS WITH TOMATOES & ANCHOVIES
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Provided by Jane Hornby
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
- Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.
Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium
PEPPERS AND ANCHOVIES
Provided by Mark Bittman
Categories quick, salads and dressings, side dish
Time 5m
Yield 4 or more servings
Number Of Ingredients 6
Steps:
- Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.
Tips:
- Choose ripe, firm red bell peppers for roasting. Look for peppers that are deep red in color and have smooth, unblemished skin.
- Roast the peppers over high heat to caramelize the sugars and create a smoky flavor. Place the peppers directly on the grates of a preheated grill or broiler, or roast them on a baking sheet in a very hot oven.
- Roast the peppers until the skin is charred and blistered. This will make it easier to peel the peppers once they are roasted.
- Let the peppers cool slightly before handling them. Once the peppers are cool enough to handle, peel off the charred skin and remove the seeds and ribs.
- Marinate the roasted peppers in olive oil, vinegar, herbs, and spices to enhance their flavor. You can also add anchovies, capers, or olives to the marinade for a more complex flavor.
Conclusion:
Roasted red peppers are a delicious and versatile addition to a variety of dishes. They can be used as a side dish, appetizer, or ingredient in salads, sandwiches, pasta dishes, and more. With their smoky flavor and vibrant color, roasted red peppers are sure to add a touch of excitement to your next meal.
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