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

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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


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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%
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