Here’s the southern Italian way of presenting roasted peppers, with garlic, capers, anchovies and olives creating a piquant dish. Please don’t be afraid of anchovies. Not many people appreciate these tiny, flavorful fish. Buy them packed in oil with salt, and do not drain or rinse. When I’m working with anchovies I usually eat one or two without adding anything to them.
¼ cup olive oil, plus 2 tablespoons for drizzling
4 garlic cloves, minced
4 roasted red bell peppers, each sliced into 4 to 6 pieces
1 tablespoon chopped anchovies with oil
2 tablespoons nonpareil capers, rinsed and drained
3 tablespoons pitted, chopped gaeta or kalamata olives (about 18 olives)
2 tablespoons chopped fresh basil
Pinch of oregano
1/3 cup chicken broth or water
¼ cup dry white wine
Salt and freshly ground black pepper, to taste
¼ cup seasoned bread crumbs
1. Preheat the broiler
2. Heat ¼ cup of the olive oil in a large, ovenproof skillet over medium heat. Add the garlic and sauté for 1 minute, or until lightly golden. Add the sliced peppers and sauté for 2 minutes. Add the anchovies, capers, olives, basil, oregano, broth, and wine to the skillet and cook, stirring occasionally, until all ingredients are blended, about 3 to 4 minutes. Add salt and pepper to taste.
3. Sprinkle the bread crumbs on top of the pepper mixture and drizzle with about 2 tablespoons olive oil. Broil for 2 to 3 minutes, or until lightly browned.