Italian Roasted Red Peppers with Anchovies and Garlic<< Roasted Red Peppers come from the fantastic collection of recipes from English culinary expert Delia Smith. This pareve side dish is filled with both sweet and pungent flavors accented by a gorgeous presentation. A link to Delia Smith's website can be found below and it includes a beautiful photograph of the finished dish.
Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they're not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place three quarters in each pepper half. After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 teaspoonful of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour. Transfer the cooked peppers to a serving dish, with all the juices poured over, and garnish with a sprig of basil leaves. Serves: 4 For the original recipe and photo, type this address into your web browser: http://www.deliaonline.com/recipes/cuisine/european/italian/piedmont-roasted-peppers.html
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