Equipment
* optional
Ingredients
Vegetables
- 2 red bell pepper, halved and cored
- 2 yellow bell pepper, halved and cored
- 3 garlic, thinly sliced
Flavorings and Dressing
- 4 anchovy fillets packed in olive oil, finely chopped
- 20 g capers, rinsed and drained
- 60 ml extra virgin olive oil
- 15 ml red wine vinegar
- 2 g kosher salt
- 1 g black pepper, freshly cracked
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 201 kcal
- Protein
- 3 g
- Carbohydrates
- 14 g
- Fat
- 16 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 430 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 3 mg
- Potassium
- 475 mg
- Calcium
- 39 mg
- Iron
- 1.5 mg
- Magnesium
- 30 mg
- Phosphorus
- 66 mg
- Zinc
- 0.6 mg
- Vitamin A
- 178 mcg
- Vitamin C
- 317 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.9 mg
- Vitamin K
- 57 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.14 mg
- Niacin
- 2.6 mg
- Folate
- 78 mcg
- Water
- 198 g
Sources: USDA FoodData Central
Method
Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit). Line a large baking sheet with parchment paper or aluminum foil.
Place the halved and cored bell peppers skin-side up on the prepared baking sheet. Flatten them slightly with the palm of your hand to ensure even roasting.
Roast the peppers in the preheated oven for 30 minutes, or until the skins are deeply wrinkled and blackened in spots.
Transfer the hot roasted peppers to a mixing bowl and immediately cover tightly with plastic wrap or a large plate. Let them steam for 15 minutes to loosen the skins.
Remove the cover from the bowl. Once cool enough to handle, peel the charred skins off the peppers and discard them. Slice the tender flesh into strips about 2 centimeters wide.
In a clean mixing bowl, combine the sliced peppers, thinly sliced garlic, chopped anchovies, capers, extra virgin olive oil, and red wine vinegar. Toss gently to coat everything evenly.
Season with salt and black pepper to taste, keeping in mind the residual saltiness of the anchovies and capers. Let the mixture marinate at room temperature for at least 30 minutes before serving. Garnish with chopped parsley if desired.
Chef's Notes
- For the most profound flavor development, make this antipasto a day in advance. Resting in the refrigerator overnight allows the pungent garlic and savory anchovies to fully permeate the sweet peppers.
- Never rinse the roasted peppers under running water to remove stubborn skins. Doing so washes away their natural, flavorful oils and the desirable smoky essence.
- The quality of your olive oil dictates the success of this simple dish. Use a robust, high-quality extra virgin olive oil, as it forms the foundation of the marinade.
- If raw garlic is too sharp for your palate, gently warm the sliced garlic and olive oil in a small pan over low heat for three minutes before mixing it into the peppers.
Storage
Refrigerator: 1 week — Store in an airtight container, ensuring the peppers are submerged in a layer of olive oil to preserve freshness.
Freezer: 1 month — Freezing will alter the texture, making the peppers slightly softer upon thawing.
Troubleshooting
Pepper skins are difficult to peel and tear the flesh.
Cause: Peppers were not roasted long enough or did not steam sufficiently in the covered bowl.
Fix: Use a sharp paring knife to gently scrape the skin away from the flesh.
Prevention: Roast until the skins are thoroughly blackened and blistered, and ensure the steaming bowl is completely airtight.
Dish tastes too salty.
Cause: Added too much salt without accounting for the brine of the capers and anchovies.
Fix: Add a pinch of sugar or a splash more red wine vinegar to balance the salinity, or serve with unsalted bread.
Prevention: Taste the mixed dish before adding any additional salt.
Cultural Context
Roasted peppers, or Peperoni Arrostiti, are a quintessential element of the Italian antipasto spread. The addition of umami-rich anchovies and briny capers is characteristic of Southern Italian cooking, particularly in regions like Campania and Sicily, where sweet, sun-ripened produce is frequently contrasted with assertive, oceanic flavors.
