This recipe for marinated bell peppers was developed by Italian food writer and historian Giovanni Goria, and has been quoted in a number of cookbooks, as well as appearing on the web in several places. In other words, it's good! You'll need:
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
- Sweet bell peppers, ideally of the Astigiano variety, cut into broad strips
- 2 canned anchovy fillets per strip (you could reduce this some if you want)
- Finely sliced garlic, 2 slices per strip (optional)
- Salted capers, well rinsed
- Extravirgin olive oil
- A mixture of finely chopped fresh herbs of choice; possibilities include:
- Parsley, sage, mint, celery leaves, tarragon, thyme, and marjoram
- A bunch of basil leaves, shredded
Preparation:
Begin by stemming, seeding, and ribbing the peppers. Cut them into broad strips that will lie flat, and either grill them skin-side down or broil them skin-side up to blister the skins. When the skins are well blistered, remove them under cool running water and pat the peppers dry.
Put the peppers on a serving platter and lay an anchovy fillet or two, a couple of slices of garlic, and a few capers on each. Mix sufficient olive oil to season the peppers (enough to oil them, though they shouldn't be swimming in oil -- say a half cup for 3-4 peppers) with the chopped herbs -- Italian recipes don't say how much, but I would figure at least a tablespoon of chopped herbs per pepper -- and spread the mixture over the peppers. Turn the slices to make sure they are coated on both sides, sprinkle the shredded basil over all, cover, and let the peppers marinate for several hours before serving them.
Put the peppers on a serving platter and lay an anchovy fillet or two, a couple of slices of garlic, and a few capers on each. Mix sufficient olive oil to season the peppers (enough to oil them, though they shouldn't be swimming in oil -- say a half cup for 3-4 peppers) with the chopped herbs -- Italian recipes don't say how much, but I would figure at least a tablespoon of chopped herbs per pepper -- and spread the mixture over the peppers. Turn the slices to make sure they are coated on both sides, sprinkle the shredded basil over all, cover, and let the peppers marinate for several hours before serving them.
