Peppers With Capers And Anchovies Pasticcio Di Dante Recipes

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES

Roasted peppers with tomatoes & anchovies image

This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Provided by Jane Hornby

Time 1h20m

Number Of Ingredients 6

Ingredients

4 red peppers , halved and deseeded
50g can anchovy in oil, drained
8 smallish tomatoes , halved
2 garlic cloves , thinly sliced
2 rosemary sprigs
2 tbsp olive oil

Steps:

Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium

PEPPERS WITH CAPERS AND ANCHOVIES (PASTICCIO DI DANTE)

Peppers With Capers And Anchovies (Pasticcio di Dante) image

Provided by Moira Hodgson

Categories appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup olive oil
6 sweet peppers (any combination of red, yellow and green), seeded and cut lengthwise into slivers
Freshly ground pepper to taste
2 tablespoons capers, drained
6 to 8 anchovies, drained and chopped

Steps:

Preheat oven to 375 degrees.
Using a pan that can go both on the top of the stove and into the oven, heat the olive oil over medium heat. Add the peppers and cook until limp. Discard excess liquid, season with ground pepper and add the capers and anchovies. Cook until the anchovies have dissolved into the mixture.
Place the pan in the oven and bake, uncovered, until the peppers look and smell roasted and have dried out a bit (about 20 minutes). Be sure to turn them two or three times while they are cooking so that they do not burn. Serve them warm or at room temperature with crusty French bread.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 23 grams, Carbohydrate 11 grams, Fat 28 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Sugar 8 grams

CALAMARI, TOMATO AND BELL PEPPER SAUTE WITH ANCHOVIES AND CAPERS

Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers image

Provided by Food Network

Categories main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 shallots, minced
1 yellow bell pepper, cut into strips
2 cups drained chopped tomatoes
2 cloves garlic, minced
1 teaspoon minced fresh thyme
Salt and pepper
2 pounds whole small squid, cleaned and cut into rings
3 to 4 anchovy fillets, minced
1 tablespoon drained and minced capers
6 pitted black olives, chopped
3 tablespoons minced fresh parsley
12 ounces cooked and drained pasta

Steps:

In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine.

PEPPERS AND ANCHOVIES

Peppers And Anchovies image

Provided by Mark Bittman

Categories quick, salads and dressings, side dish

Time 5m

Yield 4 or more servings

Number Of Ingredients 6

Ingredients

4 roasted red or yellow bell peppers, peeled, stemmed and seeded
Salt and freshly ground black pepper
Anchovy fillets, rinsed if salted
Extra virgin olive oil to taste
Lemon juice or balsamic vinegar (optional)
About 1 teaspoon capers (optional)

Steps:

Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

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