The recipe that I'm sharing today is my all time favorite Italian antipasto -- the roasted peperoncini. The J-man and I 'stole' this recipe from my ex-boss' Italian husband, who by the way, hosts the greatest Italian dinners... We miss you, Piero!!!
For this dish, I used:
6 bell peppers (red, yellow and orange)
1 can of anchovies.
1 Tbsp Capers (or as much as you wish)
Note: not everybody is a fan of anchovies, so use amount as desired (or un-desired) :p
Place peppers on a pan and roast them in the oven until their skins turn black. Like so.
I put my peppers in the oven for an hour at 350deg F.
Let them cool. After which, you'll have to gingerly peel the burnt outer skins off. Nobody wants to eat the burnt bits (well, except maybe me...) But guess what? I've figured out a perfect way to do it!
Pull off the top (the stalk of the peppers). They should come off very easily, now that they're soft. Turn the pepper upside down, so all the seeds on the inside drip out of the hole left by the stalk. Use your hand, or a spoon to scrape the insides of the pepper to get rid of the rest of the seeds. When that's done, peel off the skin very gently. After the 3rd pepper you should have nailed the technique.
Place peeled peppers in a container. Add a dash of olive oil (depending on individual taste). Sprinkle chopped garlic, anchovies and capers over. Mix well and then cover. Leave the dish in fridge to chill overnight and you're good to go!
Now wasn't that simple?
I'm taking this to my co-worker's Christmas party tomorrow night!