Thursday, March 1, 2012
Here's another version of peperonata using all red peppers and anchovies. Don't be afraid of all those anchovies...they mellow out considerably during the cooking process. Or at least just add a couple fillets on your first venture. My original post on these peppers is here:
4 large red bell peppers
1/4 cup olive oil
1/2 thinly sliced red onion, cut into half moons
4 garlic cloves, minced
1 2 ounce tin anchovies packed in oil
3 Tbl brine packed capers, drained
1/2 cup chopped flat leaf parsley
10 thinly sliced basil leaves
A few grinds of black pepper
Core, seed and thinly slice the peppers 1/4 to 1/2 inch wide. In a large saute pan, heat the oil along with the oil from the tin of anchovies and add the peppers and onion. Keeping the heat at medium, saute for about 5 minutes, stirring occasionally.
After 5 minutes of saute, mince the anchovies and add half of them and the minced garlic to the pan. Continue to stir and saute for 15 more minutes over low to medium heat. Add the remaining anchovies and continue to stir and saute another 15 minutes more until the peppers really soften.
Stir in the capers, parsley and basil for another minute and then add the black pepper to taste. Cool and refrigerate for at least an hour, but it's best brought back to room temperature for serving as a side or condiment.