Anchoäde on a bed of peppers

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Anchoäde on a bed of peppers

Anchoäde on a bed of peppers

Number of people

2 red peppers

2 green peppers

2 yellow peppers

Black olives with stones

2 anchovy fillets

Basil and garlic

Olive oil

Preparation: 30 min
Cooking time: 40 min
Step 1
Wash the peppers and place them in the oven at 250°C (thermostat 8) on the aluminum in about 40 min (until the peppers start to flatten).
Step 2
To make the peppers easier to peel, put them in a plastic bag with a few drops of water.
Step 3
While they are still hot, close the plastic bag for just a few minutes, this will cause the peppers' skin to burst.
Step 4
Once the skin is removed, cut the peppers in half lengthwise and place them in a dish.
Step 5
For anchovy: in a small blender mix the garlic, basil and gradually add the anchovy fillets.
Step 6
Put a knob of anchovy in the middle of each pepper slice, with a black olive on top.
Step 7
Put the dish in the refrigerator for 2 hours and serve very cold.
I add my grain of salt

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