2 red bell peppers
2 whole salt-packed anchovies
2 garlic cloves, peeled
2 tablespoons salt-packed capers, rinsed well
1 tablespoon fresh chopped parsley
║ cup black olive paste
2 tablespoons extra-virgin olive oil
1 cup red wine


1. Preheat the oven to 400 degrees F. Slice the red peppers in half, leaving the stems intact. Remove the seeds and white pith.
2. Using an immersion mixer or food processor, process the anchovies, garlic, capers, parsley, olive paste and oil until smooth. Divide the mixture into the four pepper halves. Transfer to a small baking dish that will fit the four pepper halves. Pour the red wine into the dish and bake for 45-55 minutes or until brown. Serve at room temperature.
Serve Faith WillingerÝs peppers as a side dish or as part of an antipasti selection. To make your own olive paste, saut╚ about 1/3 cup of medium-sized California black olives in 2 tablespoons of extra-virgin olive oil for about 2 minutes over medium-high heat. Transfer to a food processor and process to a smooth paste.
Red Peppers Baked with Ol
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