These peppers are great. They are simple to make, but the roasting transforms the plain red peppers – and the slight effort – into something sublime.
‘Now thats it’s coming up to summer, these are perfect for garden parties with friends and family. A real simple recipe to accompany a fresh antipasto.’
4 red peppers
24 cherry tomatoes
2 medium ripe and fleshy tomatoes
4 or 8 anchovies to taste
1-2 cloves garlic
Elizabeth David has this Italian recipe in her book, Italian Food. She suggests using any type of coloured pepper and also recommends a quicker cooking time (30 minutes) so that the pepper are al dente. I prefer them roasted a little more to develop their sweetness and provide the delicious soft pulp to mop-up with bread.
Preheat the oven to 180C Gas 4