Fried Sweet Peppers with Anchovies and Olive Oil
4 servings
52 minutes
This recipe is an elegant combination of simple ingredients that creates a refined Mediterranean dish. Grilled or oven-baked sweet red peppers acquire a rich aroma with subtle smoky notes. Anchovies add a savory saltiness, while olive oil softens and unites the flavors. Crunchy red pepper flakes provide a mild heat, balancing the sweetness of the peppers. The dish is perfect as an appetizer or side dish and can be served at summer dinners, as part of antipasto, or on festive tables. Its ease of preparation makes it a versatile option for those who appreciate the natural taste of ingredients and simplicity in cooking.
1
Grill the peppers or roast them in the oven at 220 degrees until the skin starts to char. Transfer to a large bowl, cover with plastic wrap, and let sit for a while.
- Red sweet pepper: 2 pieces
2
After 15 minutes, remove the seeds and skin from the peppers. Cut them into thin strips and transfer to a bowl.
- Red sweet pepper: 2 pieces
3
Add finely chopped garlic and 1 tablespoon of olive oil to the peppers. Refrigerate for 1 hour.
- Garlic: 1 clove
- Extra virgin olive oil: 1.3 tablespoon
4
Place the peppers on a plate, top with thinly sliced fish fillet. Drizzle with remaining olive oil and sprinkle with red pepper flakes (optional).
- Anchovy fillet: 4 pieces
- Extra virgin olive oil: 1.3 tablespoon
- Red pepper flakes: to taste