Cafe Troia's Peperoni Arrostiti con Acciughe
Roasted Bell Peppers with Anchovies

Ingredients
3 yellow peppers (medium)
3 red bell peppers (medium)
8 anchovy fillets
4 cloves garlic, finely chopped
2 tbs. parsley, finely chopped
2 tbs. capers
1/2 tsp. oregano
4 tbs. extra-virgin olive oil

Method

Clean and cut peppers in half. Bake at 400°F until shins are wrinkled and slightly burned. Remove peppers from oven and allow to cool. Remove charred skins from peppers. Cut the peeled peppers lengthwise in strips. In a mixing bowl, mix 4 anchovy fillets, garlic, parsley, capers, oregano and oil. Layer peppers in dish pouring mixture over each layer. Marinate in refrigerator for 2 hours. Garnish with remaining anchovy fillets and fresh basil.

Cooling Techniques:

When peppers are removed from oven, place in a shallow pan and refrigerate to 40°F or lower within 4 hours.

Buon Appetito