with Olive oil, Anchovies and Garlic
A quick and fail-safe way to use up sad looking sweet red peppers left for too long in your fridge is to simply roast them and turn them into a delicious classic dish that can be served carpaccio-style, on a toast or as a main ingredient of this Ibicenca Potato Salad.
Serves 4
2 red bell or other large sweet peppers
2 garlic cloves, finely minced
8 anchovies
Olive oil
1. Halve and core the peppers.
2. Place them under the broiler if you have the option or simply in the oven on broiler mode (the closest to the heat source) and let the skin blacken. It should take about 5-10 minutes.
3. Wrap roasted peppers in aluminum foil for 5 minutes.
4. Once cool enough to handle, peel skin. Do not rinse if there is a little char left on peppers.
5. Cut the roasted peppers into small strips.
6. Arrange them in a small container or jar, adding a few anchovies, finely minced garlic and olive oil in between layers. The peppers should be bathing in olive oil.
7. Close your container with a lid and place it to marinate in the fridge for an hour or at best overnight.
Cheers Xx
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