| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
|
|
Black pepper |
| 1 |
tb |
Capers, drained |
| 2 |
|
Anchovies, drained (up to 3) |
| 3 |
|
Sweet peppers (mix yellow, red and green), seeded and cut lengthwise (up to 4) |
|
|
Into thin slivers |
INSTRUCTIONS
(Pane con Peperoni alle Acciughe) Don't let the anchovies scare you away -
they don't taste fishy, just add depth of flavor.
Bruschetta - These recipes are from an Italian cooking class...
Preheat oven to 375 F Heat olive oil over med. heat in an oven proof pan.
Add peppers and cook over high heat until they become limp. Discard excess
liquid, season with pepper, add the capers and anchovies. Cook over med.
heat until anchovies are completely melted into the mixture. Place the pan
in the oven and let mixture cook, uncovered, until the peppers look and
smell roasted and have dried out a bit. Turn them over 2-3 times so they
don't burn. Serve warm or at room temp. with crusty french bread or
bruschetta toasts rubbed with garlic. Posted to FOODWINE Digest 13 Mar 97
by Nancy Brandt <Nancy.Brandt@UCOP.EDU> on Mar 14, 1997
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