Char Grilled Peppers With Anchovy And Capers ( Peperoni Con Acciughe E Capperi ) Recipe

click to rate
0 votes | 436 views
Servings: 6


Cost per serving $1.62 view details
  • 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 freshly grnd black pepper extra virgin extra virgin olive oil
  • 3 slc pugliese bread cut in half toasted and rubbed with garlic.


  1. Grill the whole peppers on all sides.
  2. When the skins are entirely black place the peppers in a plastic bag and seal.
  3. When cold remove the blackened skin by rubbing the peppers in your hands.
  4. Don't worry if they fall apart.
  5. Then remove the seeds and cores.
  6. Layer the peppers with slivers of garlic capers anchovies basil black pepper and a generous amount of extra virgin extra virgin olive oil.
  7. The final layer should have all the ingredients visible.
  8. Serve with the bruschetta.
  9. Serves 6


Add the recipe to which day?
« Today - Oct 13 »
Today - Oct 13
October 14 - 20
October 21 - 27
Oct 28 - Nov 03
Please select a day
or Cancel
Loading... Adding to Planner


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%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment