Peperoni con Acciughe e Capperi

Char-grilled Peppers with Anchovy and Capers

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 6 red and 6 yellow peppers
  • 50 g (4


Grill the whole peppers on all sides. When the skins are entirely black, place the peppers in a plastic bag and seal.

When cool, remove the blackened skin by rubbing the peppers in your hands. Do not worry if they fall apart. Then remove the seeds and cores.

Layer the peppers with slivers of garlic, capers, anchovies, basil, black pepper and a generous amount of extra virgin oli