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Directions
Wash the peppers, then roast them in the oven for about 20 to 30 minutes until they are looking scorched in places.
Remove, cover with a bowl, and let stand for another 10 minutes. Then peel and seed them and cut into strips.
In a small pot, heat 2 tablespoons of olive oil. Add the minced garlic, and cook for half a minute. Then add the capers and anchovies, and sauté for a minute.
Arrange peppers on small plates, dress them with the anchovy sauce, and season with fresh pepper.
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