6 red or yellow peppers
3 garlic cloves, chopped
3 anchovy fillets in oil, drained
5 tbsp extra-virgin olive oil
3 tbsp dried fine breadcrumbs
salt
3 garlic cloves, chopped
3 anchovy fillets in oil, drained
5 tbsp extra-virgin olive oil
3 tbsp dried fine breadcrumbs
salt
method
1. Preheat the oven to 170°C/350°F/gas mark 3.
2. Put the peppers in a baking dish and cook in the oven for about 40 minutes.
3. Place them in a bag for about 10 minutes to soften the skins.
4. Peel them, cut in half and discard the seeds.
5. Slice the peppers, arrange on a platter and add salt to taste.
6. Fry the garlic and the anchovies in the oil for 1 minute, add the breadcrumbs and saute, stirring continuously, for about 3 minutes, or until the breadcrumbs are barely golden.
7. Sprinkle the sauce on to the peppers and serve.
2. Put the peppers in a baking dish and cook in the oven for about 40 minutes.
3. Place them in a bag for about 10 minutes to soften the skins.
4. Peel them, cut in half and discard the seeds.
5. Slice the peppers, arrange on a platter and add salt to taste.
6. Fry the garlic and the anchovies in the oil for 1 minute, add the breadcrumbs and saute, stirring continuously, for about 3 minutes, or until the breadcrumbs are barely golden.
7. Sprinkle the sauce on to the peppers and serve.
serving amount
serves 6
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