Roasted Peppers W/ Anchovies Recipe

Roast the peppers

Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Place whole red bell peppers on the sheet and brush lightly with 2 tbs olive oil. Roast on the top rack for 25–30 minutes, turning every 8–10 minutes, until the skins are uniformly blackened and blistered.

Remove the peppers from the oven and immediately transfer them to a large bowl. Cover tightly with plastic wrap (or place in a sealed container) and let steam for 15 minutes — this loosens the skins for easy peeling.

When cool enough to handle, peel off the charred skins, remove stems, seeds, and membranes. Slice each pepper into 1/2–3/4-inch strips and place strips on a serving platter. Season with 1 tsp salt and 1/2 tsp black pepper, tossing gently to coat.

Make the basil oil

In a blender or food processor, combine 1 packed cup fresh basil leaves, 120 ml extra-virgin olive oil, 1 clove garlic, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse until the basil is finely pureed and the oil is bright green. If mixture is too thick, add up to 1–2 tbs additional olive oil or 1–2 tsp warm water to loosen. Taste and adjust salt/lemon as needed.

Transfer the basil oil to a small bowl or squeeze bottle and set aside. Keep at room temperature if using immediately; refrigerate up to 24 hours if making ahead and bring back to room temperature before serving.

Dress and top the peppers

Drizzle about half of the basil herb oil (reserve remainder for garnish) evenly over the plated roasted pepper strips. Arrange the drained anchovy fillets across the peppers — 1–2 fillets per person, or to taste (about 6 fillets total). If using, scatter 1 tsp capers over the top.

Finish with the remaining basil oil drizzled lightly, a sprinkle of thinly sliced basil or parsley (1 tbs), and optional 1/2 tsp lemon zest for brightness. Adjust seasoning with additional salt only sparingly, since anchovies and capers are salty.

Let the dish rest 5–10 minutes to allow flavors to marry, then serve at room temperature as an appetizer. Leftovers keep covered in the refrigerator for up to 2 days; bring to room temperature before serving.