Serving
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Picante Bell Peppers
Italy
  -   Peperoni Piccante
Serves
Effort:
Sched:
DoAhead:  
6 app  
**
25 min  
Days
"Picante" does not mean chili hot for this dish, though there is a little Tobasco Sauce, it means having a slightly tart pickle flavor from the capers, anchovies and mustard.




2
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1/4
1
1/3
4
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1
1/4
tt
1/4
5
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#
---
c
cl
c

---
T
t

t
T
---
Bell Peppers (1)  
-- Caper mix
Parsley
Garlic, small
Capers
Anchovies (2)
-- Dressing
Mustard
Worcestershire
Tabasco Sauce
Salt
Olive Oil ExtV
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Make   -   (2-1/2 hrs - 20 min work)
  1. Blast PEPPERS with your butane blowtorch until the skins are well blackened. Brush skin off with a soft brisstle brush under cold running water. Don't worry about a few black flakes adhering to the peppers, it just enhances the flavor. If you got them nice and black the peppers should be just barely softened through.
  2. Core Peppers and cut in strips of the width and length you prefer.
  3. Chop PARSLEY fine. Crush GARLIC and chop fine. Drain CAPERS and chop medium. Chop ANCHOVIES small. Mix all.
  4. Mix all Dressing items except Olive Oil until salt has dissolved, then whip in Olive Oil.
  5. Tumble Peppers with Caper mix, then pour Dressing over them. Let marinade for at least 2 hours at room temperature, turning now and then. Better overnight or even longer refrigerated, turning now and then.
  6. Let warm to room temperature, tumble once more and serve.
NOTES:
  1. Bell Peppers:   These should be ripe bells, red, orange or yellow.
  2. Anchovies:   Italian, Spanish or South American anchovies please, not Moroccan. For details see our Anchovy page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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