For ➍ or ➑*4 large (Italian) red peppers**
6 medium tomatoes
8 tinned anchovy fillets, drained***
2 cloves garlic
8 ts Italian extra virgin olive oil****
freshly milled black pepper
small bunch fresh basil leaves
Preheat the oven to 180°C.
Cut the peppers in half, remove the seeds. Leave the stalks intact, so they keep the peppers in shape.
Put the pepper halves in a lightly oiled shallow roasting tray.
Put the tomatoes in a bowl and pour boiling water over them. Leave for 1 m, drain them and slip the skins off. Cut the tomatoes into quarters and place 3 quarters in each pepper half.
Snip 1 anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies.
Spoon 1 ts of olive oil*** into each pepper, season with freshly milled pepper.
Place the tray on a high shelf in the oven for the peppers to roast for 40 m, or put in a 180°C preheated oven for 20-25 m. If necessary, cover the edges with metal foil after 10 m to prevent burning.
Serve the peppers with all the juices poured over. Garnish with a sprig of basil leaves.
Serve warm or slightly cooled to room temperature. Serve with good Italian bread like lukewarm focaccia.
*Larger or smaller starter.
**Italian peppers (peperocini) taste richer than normal bell peppers.
***Or use marinated achovies to add a mild sour taste accent.
****Or, as Elizabeth David noted in her great 'Italian Food', some olive oil and a small knob of butter.
Read more Elizabeth David recipes: lettuce & almond salad, chicken & rice salad, fish parcel, poaching an egg.
