Just about everybody is familiar with fried peppers, but try adding a fillet or two of anchovies, as they do in Piemonte, and the flavor path takes another superb twist. Just be attentive with the salt, since the anchovies deliver a good dose of it. This dish is a great addition to any antipasto or buffet table, and delicious when added to a bun with a juicy burger.
- 6 yellow or red bell peppers
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, peeled and sliced
- 8 anchovies, chopped
- ¼ teaspoon kosher salt
- 3 tablespoons chopped fresh Italian parsley
Char the peppers as they are—whole and uncleaned—on the stove flame on all sides (or under the broiler). Immediately put the charred peppers in a large bowl and cover tightly with plastic wrap. Let them steam until cool. Peel the charred skin from peppers, remove the stems and seeds, and cut into -1–inch–thick strips.
To a large skillet, over medium heat, add the olive oil. When the oil is hot, add the garlic. Once the garlic begins to sizzle, add the anchovies. Sauté until the anchovies fall apart and dissolve into the oil. Stir together the garlic, anchovies, and grilled pepper strips, and season with the salt. Sprinkle with some parsley, and toss 3 to 4 minutes, so the peppers absorb the -garlic–and–anchovy flavor. Serve peppers warm or at room temperature.