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

by Global Cookbook

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 freshly grnd black pepper extra virgin extra virgin olive oil 3 slc pugliese bread cut in half toasted and rubbed with garlic.

Directions

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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