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Cook'n in Italy 
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Marinated Grilled Peppers With Olives and Anchovies |
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Serves: 4 Print this RecipeITALY Special Equipment: Vegetable Grate (optional) Like most Italian grilled dishes, this one is simple. Good results depend on the quality of the raw ingredients, rather than on complex marinades or lots of ingredients. You can use any type of bell pepper or even a kaleidoscopic mixture of red, green, yellow, and purple peppers. I first tasted the dish done solely with red bell peppers and that’s how I prefer it. For a more rustic dish, leave the pepper skins on as I do here. For a more refined dish, grill the peppers whole and peel them. 3 red bell peppers, medium 1/4 cup olive oil, extra-viring Salt, coarse (kosher or sea) and freshly ground black pepper, to taste 2 to 4 anchovies, oil-packed, drained and cut into 1/4-inch pieces 2 tablespoons capers, drained 4 basil leaves, fresh, thinly slivered 1/4 cup olives, nicoise or other oil-cured 1 teaspoon balsamic vinegar, (or to taste) 1. Preheat the grill to high. 2. Halve, stem, and seed the bell peppers. Cut each half lengthwise into 2 pieces. Toss the pepper pieces with 1 tablespoon of the oil and salt and pepper. 3. When ready to cook, preheat a vegetable grate (if using) for 5 minutes. Arrange the peppers on the hot grate and grill, turning with tongs, until blistered and nicely browned all over, 3 to 5 minutes per side (6 to 10 minutes in all). Transfer to a cutting board and let cool. Cut each piece into 1/2-inch-wide strips. Place the strips in a shallow serving bowl. 4. Add the anchovies, capers, basil leaves, olives, balsamic vinegar, and remaining oil to the bowl with the peppers and stir to combine. Marinate for at least 15 minutes or as long as 2 hours before serving. Serves 4 to 6 as an appetizer or a side dish This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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