Sweet Pepper Antipasto or Salad Recipe
Ingredients
| Sweet peppers | 4 Large, peeled | |
| Olive oil | 6 Tablespoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Anchovies | 8 | |
| Capers | 12 | |
| Parsley sprigs | ||
| 8 thin tomato wedges | ||
Directions
Seed the peppers and remove the membranes.
Cut each into 4 pieces.
If the peppers were somewhat torn during the peeling, trim them to make even pieces.
Turn the pepper pieces into a flat serving dish.
Sprinkle with the oil and a little salt (the anchovies will be salty) and pepper.
Marinate at room temperature for about 1 hour; then chill.
At serving time, lay 4 pepper pieces neatly on an individual salad plate.
Top with the anchovies, arranged crosswise.
Put 3 capers where the anchovies cross.
Decorate with a few parsley sprigs and 2 tomato wedges.
Cut each into 4 pieces.
If the peppers were somewhat torn during the peeling, trim them to make even pieces.
Turn the pepper pieces into a flat serving dish.
Sprinkle with the oil and a little salt (the anchovies will be salty) and pepper.
Marinate at room temperature for about 1 hour; then chill.
At serving time, lay 4 pepper pieces neatly on an individual salad plate.
Top with the anchovies, arranged crosswise.
Put 3 capers where the anchovies cross.
Decorate with a few parsley sprigs and 2 tomato wedges.
Chef
