Baked Peppers with Tomatoes and Anchovies
This recipe comes from:
The Cafe Cookbook : Italian Recipes from London's River Cafe
by Ruth Rogers
Used with permission.
3 red and 3 yellow peppers
5 tablespoons olive oil
36 cherry tomatoes
3 garlic cloves, peeled and cut into slivers
24 salted anchovy fillets, prepared
1 bunch fresh basil or marjoram
1/2 cup salted capers, prepared
coarse sea salt and freshly ground black pepper
Preheat the oven to 350 F.
Halve each pepper lengthways and remove the core and seeds. Place the peppers in a lightly oiled baking dish, cut side up. Into each half pepper put 3 tomatoes, 2 slivers of garlic, 2 anchovy fillets, a few basil or marjoram leaves, and 3-4 capers. Lightly drizzle the peppers with the remaining olive oil and season with salt and pepper.
Pour about 1 1/3 cups water into the base of the baking dish to prevent the peppers from sticking. Cover the dish tightly with foil. Bake in the preheated oven for 20 minutes, then remove from the oven. Remove the foil, and reduce the oven temperature to 250-300 F, and bake for a further 40 minutes or until the peppers are soft.
Excerpted from THE CAFE COOK BOOK by Ruth Rogers Copyright© 1998 by Rose Gray and Ruth Rogers. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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