Little fish like sardines and anchovies are high in omega-3 fatty acids and vitamins, not to mention the fact that they are loaded with rich, delicious flavors. Be mindful that serving this at the right temperature, cool but not cold, enhances the flavor of this simple yet elegant appetizer.
Roasted Yellow Peppers & Anchovies
Recipe by Anna Rossi
Total Cooking Time: 45 minutes
Active Cooking Time: 10 minutes
- 5 yellow bell peppers, seeded and sliced vertically into sixths
- 1 can (2 ounces) anchovies in olive oil
- 1½ teaspoons peeled minced garlic
- ½ cup extra-virgin olive oil
- Chopped fresh parsley, for serving
- Specialty Equipment Mini (3 cup) food processor
Position an oven rack approximately 6 inches from the broiler and preheat the oven to broil.
Arrange the sliced peppers, skin side up, on a rimmed baking sheet and broil until the skin has blackened and blistered, 10 to 15 minutes. Alternately, you can preheat a grill to high and grill the peppers, skin side down, until blackened in places. Remove the peppers from the oven or grill, transfer them to a medium-size glass bowl, and cover with plastic wrap. The steam from the peppers will make it easier to remove the skins after they cool for a few minutes.
While the peppers roast, make the anchovy sauce by combining the entire can of anchovies, including the oil, with the garlic and extra-virgin olive oil in a mini food processor. Puree on high speed until the consistency is smooth, 20 to 30 seconds. Scrape the sauce into a bowl and chill until ready to serve.
When the roasted peppers are cool enough to handle, peel the skins off. Arrange the peppers on a serving platter and refrigerate until cooled, about 30 minutes.
To serve, generously drizzle the sauce over the peppers. Garnish with chopped fresh parsley.
Photos by Nicholas Gang