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My late husband used to always make this for me. It was one of my favourite “open the fridge and just gobble it up” dishes. He’s been gone almost 9 years now. A couple of days ago I began Jonesin’ for it. Here is the closest version I could come up with for:

Peppers with Capers and Anchovies


3 or 4 whole red bell peppers (yellow and orange peppers)
Whole cloves of garlic, to taste
Fresh oregano, from the garden
1 tin of anchovies
Capers
good quality olive oil

In a shallow baking dish, place the washed peppers under the broiler; turning 4 times as they begin to blacken.

While you are waiting to turn the peppers, mince the garlic and chop the oregano.

As soon as the peppers are blackened on all sides, place them in a brown paper bag and close to seal in the steam. Leave for 20 minutes while you assemble the other ingredients

Take one of the peppers out of the bag, remove the stem and seeds. With your fingers peel back the skins. This should be easy. Set each aside as you “peel” the others. Slice into quarters.

Pour a little olive oil into the bottom of a very small casserole dish. Place the slices from one pepper into the casserole. Sprinkle a layer of garlic, oregano, capers, anchovies, and oil on top. Place another layer on top of this layer and continue layering until all of the peppers have been used.

Place the top on the casserole and let the flavours mingle.




Conversion Table for Cooking Around the World

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