Roasted capsicum with anchovy cream

Roasted capsicum with anchovy cream

By
From
Modern Italian Food
Serves
6
Photographer
Earl Carter

Red and yellow capsicum are, to me, one of the most beautiful sights in nature. When roasted on an open flame, their charred skins emanate a special, unique and inviting smell. Large pieces of roasted capsicum, drenched in olive oil, anchovies, garlic and flat-leaf parsley make a meal that will never go out of fashion. Add a few good olives, some capers, a few thin slices of prosciutto, best quality mozzarella and some properly baked crusty bread for one of the easiest lunches on earth.

Ingredients

Quantity Ingredient
3 thick-fleshed red capsicum
3 thick-fleshed yellow capsicum
1 garlic clove, peeled
100ml extra-virgin olive oil
12 best-quality anchovy fillets
fresh flat-leaf parsley or basil leaves

Method

  1. On the open flame of a gas stove, char the capsicum until you see the skin blackening and starting to peel. You can also achieve this on the grill of the barbecue. When the skins are black all over, remove the capsicum from the flame and cool. Peel and discard the blackened skin, and use kitchen paper to wipe the flesh clean – it’s best to avoid rinsing them under water. Split the capsicum in half, remove and discard all the seeds and membrane. Place the flesh in a large flat serving dish.
  2. Put the garlic in a food processor with a little of the oil and pulse until finely chopped. Add the anchovies and a little more oil and pulse to a cream. Add extra oil if needed. Pour the cream over the capsicum. Tear the parsley or basil leaves and scatter over the top before serving. Add extra oil if desired.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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