Ingredients
-
8
-
16
-
1
-
1/4
-
1/2
-
1/4
-
1
-
2
-
-
-
-
-
-
-
Directions
Poivrons Aux Anchois (Sweet Peppers W/Anchovy Vinaigrette, A lovely salad of sweet roasted peppers with a simple but flavorful vinaigrette An old treasure I first ate with my father many years ago A wonderful antipasto dish or a salad course , All wonderful flavors together in this dish I agree about not leaving out the capers! They were sort of the stand in (reminiscent of) for the anchovies, since I had to omit those It was still really great without them , An AWESOME recipe I had been looking for this recipe since my boyfriend said he use to eat it all the time I could not find it anywhere I did increase the olive oil to 3/4 a cup so that we could have more dipping sauce for the bread Thanks for posting this
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Steps
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1
Done
|
Preheat Broiler. |
|
2
Done
|
Line a Baking Tray With Foil and Arrange the Peppers on the Tray. |
|
3
Done
|
Place About Four to Five Inches from the Broiler and Cook Until the Peppers Are Charred All Over. |
|
4
Done
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Note: If You Have a Gas Cooktop, This Can Be Done by Holding the Peppers Over the Open Flame (or You Can Cheat Completely and Use Jarred Roasted Peppers.). |
|
5
Done
|
Remove from the Oven, Place in a Paper Bag and Let Sit For About Five Minutes or Until They Are Cool Enough to Handle. |
|
6
Done
|
Pull Away the Skin of the Peppers, Remove the Core, Seeds and Membranes and Slice Into Halves or Quarters. |
|
7
Done
|
Arrange the Peppers on Individual Plates, Criss Crossing Anchovies Over the Tops of the Peppers. |
|
8
Done
|
Whisk Together the Garlic, Oil, Lemon Juice and Parsley and Drizzle Over the Peppers and Anchovies. |
|
9
Done
|
Garnish With Lemon Wedges and, If You Like (i Do!) Capers. |
|
10
Done
|
Serve With Crusty Bread and Wine (my Father Liked This With an Ice Cold Beer). |
