Roast pepper and anchovy salad is an appetising recipe, easy to make and ideal for serving as a starter or as a side dish to accompany a fish, meat, vegetable, cheese or egg-based second course.
The dish is typical of East Ligurian cuisine, where it is common to use salted anchovies, a local product, in particular in Monterosso, a seaside village in the Cinque Terre.
I like to prepare it with different coloured peppers to make it more cheerful and also healthier because each pigment (red, green and yellow) has different nutritional properties.
The recipe is very easy. The peppers are roasted, peeled and dressed with anchovies packed in salt or oil, oregano and extra virgin olive oil. They are left to marinate a little to make them even more tasty and then brought to the table for the pleasure of all.
Ingredients
Tools
Steps
Roast the peppers in a conventional oven at 180 °C for about 20 minutes on one side and 20 minutes on the other, resting on the drip tray covered with baking paper. Once warm, our roasted peppers will be very easy to peel.
The same operation can be carried out in the microwave with the crisp function.
Peel the peppers, remove the pith and seeds and reduce them to flakes.
Put the peppers and anchovy fillets broken up with your hands in a salad bowl, flavour with oregano and dress with extra virgin olive oil.
Mix and leave for the flavour to soak in for half an hour before serving.
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But if you prefer the paper form, I have also published the book Liguria in the kitchen.
Frequently Asked Questions (FAQ)
Have you prepared a tutorial on how to skin peppers in the microwave?
This video is in Italian but may be of help to you. Click here.
Varied doses for servings