All content copyright Katrina Hall 2008 through 2017

Tuesday, February 15, 2011

slow roasted peppers with basil, capers and anchovies





If you're looking for a colorful and different vegetable to go with that beautiful bowl of soup or roasted chicken ( or that lovely cheese panini) , these peppers are fabulous!
Charmingly trimmed quartered red peppers are drizzled with olive oil, filled with slivered garlic, basil or parsley, and anchovies and slow roasted for an hour until very, very tender. If you don't like anchovies, I think pesto would be delicious instead. Or actually, in addition to! If I'd had any pesto, a little dollop would've been inspired.
Look for peppers that have an inch or two of stem for this dish.
To make 4 servings:
2 large stemmed red peppers
about 1/3 cup olive oil
8 canned anchovies
4 cloves garlic, peeled and cut into slivers
salt and freshly ground pepper
2 t. dried basil, or 2 T. chopped fresh basil
2 T. capers, drained
2 T. fresh, chopped parsley
Optional: pesto
Preheat oven to 350F.
Quarter the peppers, being careful to neatly slice through the stems. Remove the seeds and membranes .
Drizzle a few tablespoons of olive oil in an ovenproof dish, then arrange the peppers. Add a dollop of pesto ( if using), an anchovy per quartered pepper, the basil, salt and pepper, and the slivers of garlic and capers on each pepper quarter. Drizzle with a little oil , cover with foil, and slow roast for 30 minutes.
Remove the foil and roast another 30 minutes, sprinkle with parsley, and serve immediately.

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