Peppers And Anchovies

By Mark Bittman

Published August 20, 2002

Total Time
5 minutes
Rating
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Featured in: THE MINIMALIST ENTERTAINS; Cool, When It Sizzles, And a Breeze to Make

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Ingredients

Yield:4 or more servings

  • 4 roasted red or yellow bell peppers, peeled, stemmed and seeded

  • Salt and freshly ground black pepper

  • Anchovy fillets, rinsed if salted

  • Extra virgin olive oil to taste

  • Lemon juice or balsamic vinegar (optional)

  • About 1 teaspoon capers (optional)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

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