Recipe

Roasted Pepper Antipasto

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This recipe was entered in the contest for Your Best Red Pepper Recipe
A&M's Testing Notes: Silken textured, deeply flavored and easy to put together, this pretty dish makes a lovely addition to a larger antipasto platter or a satisfying partner for a glass of wine and some crusty...
Silken textured, deeply flavored and easy to put together, this pretty dish makes a lovely addition to a larger antipasto platter or a satisfying partner for a glass of wine and some crusty bread. Two things to be careful about when making this dish: (1) Don’t over-roast the red peppers; you want them to be cooked, yet still firm as the marinating process will continue to soften the texture, and (2) avoid over-salting; the anchovies will add a fair amount of salt to this dish; I recommend allowing the components to marinate, tasting and adjusting the seasoning right before serving. I found this to be especially delicious with slices of fresh Buffalo mozzarella. - Rhonda35

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MrsWheelbarrow's Notes: I don't eat bell peppers. Ever. However, I started making these peppers years ago to fill out the antipasti offerings. Pretty color, pretty tasty (even for me, a pepper-hater) and pretty easy...
I don't eat bell peppers. Ever. However, I started making these peppers years ago to fill out the antipasti offerings. Pretty color, pretty tasty (even for me, a pepper-hater) and pretty easy. Serve with the best loaf of crusty Italian bread you can find. - MrsWheelbarrow

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Serves 8

6 red bell peppers Ask a question about this ingredient

4 garlic cloves. minced Ask a question about this ingredient

1 jar excellent Italian anchovies Ask a question about this ingredient

1/4 cup Chopped Italian Parlsley Ask a question about this ingredient

1/4 cup Fresh basil, cut in a chiffonade Ask a question about this ingredient

Salt and pepper Ask a question about this ingredient

Excellent olive oil Ask a question about this ingredient

Excellent balsamic vinegar Ask a question about this ingredient

Roast the peppers: Either broil, grill or hold over the gas flame until the entire skin is blackened and blistered. Place the blackened pepper in a brown paper bag and close up to steam them.
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Wait about 15 minutes to cool the peppers, then tear open the bag and peel the peppers, removing seeds and ribs. I use the bag to catch all the detritus and contain the mess.
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Cut the peppers into strips about 1" wide.
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In a beautiful serving dish, layer peppers, garlic. anchovies, herbs, salt and pepper, pouring some olive oil and balsamic over the top.
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Allow to marinate for an hour or more. Serve at room temperature.
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5 Comments on Roasted Pepper Antipasto

Rhonda35 added about 1 year ago

Mrs. Wheelbarrow, I know I wrote a review and testing notes above, but I want to reiterate that these are just delicious. What a very easy, very sophisticated little dish! And, I bet, if you wanted to be really, really lazy or if red peppers were just too darn expensive, you could cheat with a good quality jar of roasted red peppers...but, shhhhh, don't tell anybody that I said that!!

MrsWheelbarrow added about 1 year ago

So funny, Rhonda, I used to make it with the peppers from jars. Haha! Then, I went to a class with Marcella Hazan (decades ago) and learned how to roast the peppers and this recipe is the result.