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Char Grilled Peppers With Anchovy And Capers ( Peperoni Con Acciughe E Capperi ) Recipe
Add a photoServings: 6
Ingredients
- 6 x red and 6 yellow peppers
- 50 gm salted capers prepared (qv)
- 100 gm salted anchovies prepared (qv)
- 3 clv garlic peeled and cut into silvers
- 1 handf fresh basil or possibly marjoram
- Â Â freshly grnd black pepper
- Â Â extra virgin extra virgin olive oil
- 3 slc pugliese bread cut in half toasted and rubbed with garlic.
Directions
- Grill the whole peppers on all sides.
- When the skins are entirely black place the peppers in a plastic bag and seal.
- When cold remove the blackened skin by rubbing the peppers in your hands.
- Don't worry if they fall apart.
- Then remove the seeds and cores.
- Layer the peppers with slivers of garlic capers anchovies basil black pepper and a generous amount of extra virgin extra virgin olive oil.
- The final layer should have all the ingredients visible.
- Serve with the bruschetta.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 26 | |
| Calories from Fat 8 | 31% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 265mg | 11% |
| Potassium 73mg | 2% |
| Total Carbs 0.84g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 3.67g | 6% |
