Poivrons Aux Anchois (Sweet Peppers W/Anchovy Vinaigrette
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 sweet peppers, assorted colors
- 16 anchovy fillets (if canned, drained and dried)
- 1 tablespoon garlic, finely minced
- 1⁄4 cup extra virgin olive oil
- 1⁄2 lemon, juice of
- 1⁄4 cup fresh parsley, finely chopped
- 1 lemon, cut in wedges
- 2 tablespoons capers (optional)
directions
- Preheat broiler.
- Line a baking tray with foil and arrange the peppers on the tray.
- place about four to five inches from the broiler and cook until the peppers are charred all over.
- Note: If you have a gas cooktop, this can be done by holding the peppers over the open flame (or you can cheat completely and use jarred roasted peppers.).
- Remove from the oven, place in a paper bag and let sit for about five minutes or until they are cool enough to handle.
- Pull away the skin of the peppers, remove the core, seeds and membranes and slice into halves or quarters.
- Arrange the peppers on individual plates, criss crossing anchovies over the tops of the peppers.
- Whisk together the garlic, oil, lemon juice and parsley and drizzle over the peppers and anchovies.
- Garnish with lemon wedges and, if you like (I do!) capers.
- Serve with crusty bread and wine (my father liked this with an ice cold beer).
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Reviews
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>