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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shivplayz
[email protected]This dish is a must-try for any fan of roasted red peppers. It's simple, delicious, and sure to impress your guests.
Rughi Capcul
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also perfect for potlucks and picnics.
Sandra Price
[email protected]I love the simplicity of this dish. It's so easy to make, and the results are always delicious.
Leleao Ram
[email protected]I made this dish for a party last weekend, and it was a huge hit! Everyone loved the unique flavor combination.
Pubg SAB kakar
[email protected]I'm not a huge fan of anchovies, but I found that the flavor was very subtle in this dish. It added a nice depth of flavor without being overpowering.
Michael Haile
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and savory flavors of the roasted peppers and anchovies.
Yt Rehman
[email protected]I'm always looking for new ways to cook roasted red peppers, and this recipe is a keeper. It's easy, delicious, and sure to impress your guests.
Maher Suwaidan
[email protected]This dish is a perfect example of how simple ingredients can come together to create something truly delicious.
Mercy Munene
[email protected]I love how versatile this dish is. I've served it as an appetizer, a side dish, and even a main course. It's always a hit.
Indad Hussain
[email protected]This dish is a great way to use up leftover roasted red peppers. I usually make a big batch of roasted peppers on the weekend, and then I use them to make this dish throughout the week.
SYED TATHEER HAIDER KAZMI
[email protected]I followed the recipe exactly, and the results were perfect. The roasted peppers were tender and flavorful, and the anchovies and olive oil added a nice salty and savory touch.
HAMTHAN SAHI
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. Everyone loves the combination of roasted peppers, anchovies, and olive oil.
Md Bodrul
[email protected]This is one of my favorite recipes for roasted red peppers. It's so simple, but the flavors are amazing.
Leiloni Snead
[email protected]I'm not a big fan of anchovies, but I was pleasantly surprised by how much I enjoyed this dish. The anchovies added a nice depth of flavor without being overpowering.
Toseef Korai
[email protected]Yum, yum, yum! I love this dish. It's so easy to make, and the results are always delicious.
Elida Gres
[email protected]Oh my, these roasted red peppers with anchovies and olive oil were a hit at our last party! The combination of salty, savory, and slightly spicy flavors was just perfect.