Marinated Anchovy and Bell Peppers
Pairs perfectly with wine.
- Nutrition facts are for one serving.
- Time for marinating is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Cut the bell peppers in half, remove the seeds and place onto a grill. For single-side grills, cook for 6 minutes over high heat, turn over and grill for a further 3 minutes until the skins are slightly blackened (8 minutes for double-sided grills). While still hot, use a skewer or similar to peel off the skin and cut into 2 cm (0.8 in.) cubes.
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Mix together (A) in a cooking tray. Add in (1) and soak in the flavors well. Enjoy warm or chilled.
Cooking Basics
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
As the skin is very thin it is difficult to use the same method of peeling as for potatoes, etc. Grill on a grill rack until black, soak in water, and then scrape off the skin. To avoid mushiness, thoroughly wipe away excess moisture after peeling.
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