Herblay, France Hi all, When we got home from London last night there wasn’t much in the fridge. I figured we’d have some kind of pasta and pesto (yes, out of a jar) but was looking around for something to make as a first course. Back to the fridge and there was the solution: peppers! Everything else I needed I was on hand. Forty minutes later-we sat down to some serious yum. Made a day ahead, the peppers taste even better. They add lots of colour to a selection of antipasti if you’re having friends in for Italian. I vary the filling items so everyone has a choice. Although it’s almost impossible to believe, I’ve been told that there are actually people who don’t like anchovies!!! Of course, this recipe is vegetarian and vegan friendly if you leave them out altogether. Bon appetit! Serves: 8 as a first course with salad: 10-12 as part of an assortment of antipasti Ingredients: 4 large sweet peppers-a variety of colours is nice 3 large cloves garlic puréed or very finely minced black and/or green olives anchovies mushrooms – cut in half or quarters sun dried or confit tomatoes capers salt, pepper, oregano Method: Preheat oven to 180C / 350F Cut each pepper lengthwise into four sections-remove stem, and seeds and put them on a baking sheet Mix together garlic and olive oil. Put an olive, a few capers, a section of tomato, mushroom and a piece of anchovy in each piece of pepper. Do them all the same or vary according to colour. Place a tablespoon of the oil mixture in each dividing out the garlic evenly as possible. Sprinkle with salt (careful though, as anchovies are salty) pepper and oregano. Bake for 30 minutes-or until peppers are soft.
Italian Roasted Peppers