Ingredients
- 5 red bell peppers
- 5 yellow bell peppers
- 2 green bell peppers
- 100g anchovies
- 2 tbsp capers
- 2-3 garlic cloves, thinly sliced
- A few leaves of basil
- Freshly ground pepper
- Olive oil
- Toasted bread, to serve
Instructions
- Preheat the oven to 200°C with the fan on. Grill the peppers on the oven rack until their skins start to blacken and blister.
- Place the peppers in a food-safe bag or a bowl with a tight-fitting lid. Let them sweat for a few minutes, then peel off their skins.
- Remove the stems, seeds, and membranes from the peppers, then cut them into pieces.
- Arrange the pepper pieces on a platter in layers with the garlic, capers, and anchovies.
- Sprinkle with freshly ground pepper and drizzle generously with olive oil, as you would a salad.
- Finally, sprinkle with plenty of basil leaves.
- Serve the peppers cold or at room temperature.
Enjoy!
Source: Argiro Barbarigou
