Most marinated pepper recipes call for marinating in oil. This Piemontese marinated pepper recipe instead has you marinate the peppers in vinegar before serving them. A tasty antipasto! To serve 6:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 6 bell peppers of the color you prefer
- 1/4 cup olive oil
- A heaping tablespoon of minced parsley and basil
- 3 anchovy fillets, boned and rinsed and crumbled
- 3 anchovy fillets, boned and rinsed
- 1/4 cup red wine vinegar
Preparation:
Begin by stemming, seeding, and ribbing the peppers, before cutting them into broad rectangular strips that will lie flat.
Heat the oil in a broad skillet, and briefly cook the peppers, turning them once or twice; they should be done but not soft. Sprinkle the remaining ingredients over them and cook for another couple of minutes. Remove them to a platter, spooning the pan drippings over them, let them cool, and they're ready to serve.
Yield: 6 servings marinated bell peppers.
Heat the oil in a broad skillet, and briefly cook the peppers, turning them once or twice; they should be done but not soft. Sprinkle the remaining ingredients over them and cook for another couple of minutes. Remove them to a platter, spooning the pan drippings over them, let them cool, and they're ready to serve.
Yield: 6 servings marinated bell peppers.
