TABELIAAUTHENTIC RECIPE
Peperoni Arrostiti con Acciughe e CapperiRoasted Peppers with Anchovies and Capers
A southern Italian starter of flame-charred, peeled peppers left overnight with anchovies, capers and olive oil.
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Ingredients (4 servings)
- Red and yellow bell peppersChar over a flame and peel.4 pieces
- Anchovy fillets in oilFinely chopped.4 fillets
- Salt-packed capersDesalt.20 g
- GarlicThinly sliced.1 clove
- Extra virgin olive oil60 ml
- White wine vinegar15 ml
- Flat-leaf parsleyFinely chopped.4 sprigs
- Salt2 g
Method
Prepare the aromatics
- 1 Soak 20g capers in water for 10 minutes to desalt.
- 2 Finely chop 4 anchovy fillets.
- 3 Thinly slice 1 garlic clove.
- 4 Finely chop 4 sprigs of flat-leaf parsley.
Ready when
Proceed when the capers’ saltiness has mellowed.
Char the peppers
- 1 Cook 4 red and yellow peppers over a direct flame or under a fish grill.
- 2 Transfer to a bowl when the whole surface is blackened and the flesh is soft enough to sink slightly.
Steam and peel
- 1 Cover the bowl with plastic wrap and steam for 10 minutes.
- 2 Peel the charred skin by hand, remove the seeds and cut the peppers into thin strips with a knife.
Ready when
Proceed when the flesh is moist without tearing.
Marinate overnight
- 1 Combine the peppers, anchovies, capers, garlic, 60ml extra virgin olive oil, 15ml white wine vinegar and 2g salt in a storage container.
Ready when
Refrigerate for 12 hours and proceed when the oil and vegetable juices have combined.
Finish
- 1 Leave at room temperature for 15 minutes and scatter with parsley.
Ready when
The dish is ready when the peppers’ sweet aroma and anchovies’ saltiness have melded.
About this dish
Marinated roasted peppers are a familiar starter at summer tables in southern Italy. When fleshy peppers fill the markets, charring their skins, steaming and peeling brings out sweetness and a roasted aroma.
In Campania, the saltiness of anchovies and capers layers over the vegetables’ sweetness, making a dish that suits bread and cold white wine. It is often eaten the next day, when the flavours have settled, rather than immediately after preparation.
It remains useful as a prepared-ahead household dish, part of an antipasto platter or beside fish. Modest in appearance, it contains the careful handwork that turns summer vegetables into a full-fledged starter.
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