These marinated peppers are flavored simply with garlic and basil, then topped with anchovy fillets before marinating in the refrigerator for a few hours. This simple dish is great served with a loaf of fresh bread. A great option when you need a simple appetizer. If you want to give this as an edible gift, simply package it in a jar and add a label.

Ingredients

  • 3 peppers
  • 2 garlic cloves
  • 1/2 bunch basil
  • olive oil
  • 10 anchovy fillets (in oil)

Directions

  1. Preheat to oven th 8 and position the grill as close as possible to heating element, gas or electric.
  2. Arrange the peppers on a plate and put them in the oven. Flip them regularly until the skin is burned. Remove from oven and put them in a plastic bag. Tie the bag tightly and let cool: condensation in the plastic bag will help peel the peppers.
  3. Once cooled, remove the peppers, peel, remove steam, and cut in half to remove the seeds and the white membranes. Slice into strips and set aside.
  4. Cut two garlic cloves into thin slices (remove seeds if it is not fresh garlic).
  5. In a shallow dish, arrange layers of peppers, garlic cloves, basil leaves, and anchovies. Repeat until all the ingredients are used. Drizzle with olive oil. Cover with plastic wrap and refrigerate for at least 3 hours.
  6. Serve with sliced ​​baguette or plain rolls.
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NutritionView more

60Calories
Sodium0%DV10mg
Fat9%DV6g
Protein4%DV2g
Carbs0%DV<1g
Fiber0%DV0g

PER SERVING *

Calories60Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1g5%
Trans Fat
Cholesterol5mg2%
Sodium10mg0%
Potassium50mg1%
Protein2g4%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate<1g0%
Dietary Fiber0g0%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Megan S. 6 Jul 2015
The flavor of these peppers is outstanding. I made sure to cut my garlic very, very thinly and also let it marinate in the fridge for about 6 hours.