Roasted Red Peppers With Anchovies and Olive Oil

Name: Roasted Red Peppers With Anchovies and Olive Oil
Ingredients: 2 medium red bell peppers, (about 7 ounces each); 1 clove garlic, very thinly sliced; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 4 anchovy fillets, each quartered; Crushed red pepper flakes, (optional)

2.6

(7)

By

Martha Stewart Editors

Updated on January 22, 2019

Servings:

4

You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.

Ingredients

2 medium red bell peppers, (about 7 ounces each)
1 clove garlic, very thinly sliced
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 anchovy fillets, each quartered
Crushed red pepper flakes, (optional)

Directions

Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.