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Red Pepper Antipasti Italia


from Elizabeth David
Note: while these don't sound like much, they are amazing -- great warm or cold."

Ingredients

3 red peppers
2 plum tomatoes
6 or so anchovy fillets
2 cloves garlic
3 tablespoons butter
3 olive oil


Instructions

Clean, and dry peppers removing top and seeds. From top-to-bottom, cut each pepper into segment strips (6 if medium-size; 9 segments if peppers are large.) Lay these skin-side down in a baking pan (a layer of parchment on the pan bottom makes clean-up easy) with a little room between.

Cut each tomato lengthwise into thin wedges (enough for each pepper segment to each have one), then lay the tomato wedge atop/inside the pepper strip. Next, cut/break-apart the anchovy fillets into quarter-inch bits, laying 2 or 3 atop each tomato wedge. Now, shave the garlic into paper-thin slices, then - placing 2 or 3 onto the tomatoes as well. Finally, break small bits of butter and dot on top of all as well.

Drizzle with olive oil and bake at 375 about 20 minutes, or until al dente.

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Servings

4-8

Nutritional Information
Per Serving

no nutrition information available