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Peppers with Capers and Anchovies
from the kitchen of Sharmagne Leland-St. John

3 or 4 whole red bell peppers  (or yellow and orange peppers)
Whole cloves of garlic, to taste
Fresh oregano, from the garden
1 tin of anchovies
good quality olive oil

In a shallow baking dish, place the washed peppers under the broiler; turning  4 times as they begin to blacken.

While you are waiting to turn the peppers, mince the garlic and chop the oregano.

As soon as the peppers are blackened on all sides, place them  in a brown paper bag and close to seal in the steam.  Leave for 20 minutes while you assemble the other ingredients

Take one of the peppers out of the bag, remove the stem and seeds. With your fingers peel back the skins.  This should be easy.  Set each aside as you “peel” the others.  Slice into quarters.  

Pour a little olive oil into the bottom of a very small casserole dish.  Place the slices from one pepper into the casserole.  Sprinkle a layer of garlic, oregano, capers, anchovies, and oil on top.  Place another layer on top of this layer and continue layering until all of the peppers have been used.

Place the top on the casserole and let the flavours mingle.  

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