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This is a delicious part of an antipasto platter (where it may be served at room temperature) or as a side dish with grilled meats. Mix up the pepper colors for a dramatic presentation
5 bell peppers (the straighter the sides the better) choose from red, yellow or orange peppers
5 red-ripe tomatoes (out of season use whole peeled canned tomatoes)
10 anchovy fillets (preferably packed in salt but oil-packed will do)
3 cloves of garlic, peeled and thinly sliced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
10 thin slices fresh mozzarella for topping (optional)
3-4 Tbsp. freshly grated Parmigiano Reggiano (optional)
5 tbsp. dried bread crumbs mixed with 2 Tbsp. olive oil (optional)
1 cup, loosely packed, basil leaves
Preheat the oven to 350. Position a shelf in the mid-level of the oven.
Cut the peppers in half horizontally through the stem - leaving a bit of stem on both halves. This will stabilize the peppers. Remove the seeds from the peppers.
Lightly oil the large roaster (10" x 15.75") and line up the pepper halves 2 by 2, hollow side up. Peel the tomatoes either by dropping them in boiling water for a few seconds then fishing them out and allow to stand for a minute or so. The skins should slip off with a paring knife. Or turn them over a gas flame until they blister; or use a serrated (soft-fruit) peeler made for this purpose.
Cut the tomatoes in quarters, remove any obvious seeds, and place two quarters in each pepper half. Soak the anchovy fillets in a little milk for 30 minutes to remove excess salt. Drain and pat dry. If using salt-packed fish, rinse them and remove the bone. Chop each in several pieces and tuck them around the tomatoes. Divide the garlic slices evenly among the pepper halves then drizzle each filled pepper with some of the olive oil. Add several grinds of the peppermill to top it all.
Place the roaster in the preheated oven and roast for just under 1 hour. If you want to make more of a luncheon entree out of these, top with the mozzarella slices and top that with the Parmesan for the last 10 minutes of cooking. Or top with the oiled bread crumbs (mixed with a little Parmesan if desired) for the same length of time or until the edges of the peppers are lightly browned.
If you choose one of the optional toppings serve the peppers as soon as they are done: otherwise they can be served warm or at room temperature. In any case just before serving tear the basil leaves in pieces and top each pepper with some of the herb.
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