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4 large, fresh red peppers
6 oz. Sicilian olive oil
2 tbsp. fresh basil leaves, chopped
1 tsp. oregano leaves, diced
8 cloves garlic, peeled and coarsely minced
salt and pepper
8 anchovy fillets
4 sprigs Italian parsley
Place red peppers in pan and put under broiler. Cook until they begin to turn black, turning frequently so this occurs evenly on all sides of the peppers. Remove. Cool in a plastic bag or a covered pot.
When the peppers are cool enough to handle, remove their skins by peeling gently away with your hands. Cut in half and remove all seeds. Place peppers on an oval platter and cover with olive oil, basil, oregano, garlic and a pinch of salt and pepper. Marinate for at least 2 hours.
To serve, place peppers on a small plate so that they lie flat in a single layer. Garnish with anchovy fillets and parsley.
6 oz. Sicilian olive oil
2 tbsp. fresh basil leaves, chopped
1 tsp. oregano leaves, diced
8 cloves garlic, peeled and coarsely minced
salt and pepper
8 anchovy fillets
4 sprigs Italian parsley
Place red peppers in pan and put under broiler. Cook until they begin to turn black, turning frequently so this occurs evenly on all sides of the peppers. Remove. Cool in a plastic bag or a covered pot.
When the peppers are cool enough to handle, remove their skins by peeling gently away with your hands. Cut in half and remove all seeds. Place peppers on an oval platter and cover with olive oil, basil, oregano, garlic and a pinch of salt and pepper. Marinate for at least 2 hours.
To serve, place peppers on a small plate so that they lie flat in a single layer. Garnish with anchovy fillets and parsley.
