| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Red peppers |
| 6 |
lg |
Tomatoes |
| 10 |
|
Anchovy fillets |
| 1 |
lg |
Hand basil leaves |
| 1 |
tb |
Chopped thyme leaves |
| 1/2 |
tb |
Chopped winter savory leaves |
| 3 |
|
Cloves garlic; chopped |
| 2 1/2 |
oz |
Small black olives |
|
|
Black pepper |
| 4 |
tb |
Freshly made breadcrumbs; up to 5 |
| 3 |
tb |
Olive oil; up to 4 |
INSTRUCTIONS
Put the peppers under a grill or directly on to a gas flame, turning them
frequently until they are charred on all sides. Leave to cool in a plastic
bag, then strip off the skin under cold running water. Halve them and
remove the seeds and stalks. Dry on kitchen paper and cut into slices.
Heat the oven to 200C. Immerse the tomatoes in boiling water for a few
seconds. Drain and skin them and cut into thick slices. Cut the anchovy
fillets in half and tear the basil leaves into small pieces.
Lightly oil a tian or gratin dish and line the bottom with a layer of
tomatoes (about a third). Spread over them half the anchovies, a sprinkling
of herbs and garlic and half the olives. Season with black pepper. Cover
with a layer of half the peppers, followed by another layer of tomatoes.
Repeat the anchovies, herbs, garlic, olives and black pepper seasoning. Add
the rest of the peppers and a final layer of tomatoes.
Scatter the breadcrumbs on top, drizzle over the oil and bake for 30
minutes. Serve warm or cold, but not chilled.
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