Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick
The aromatic ingredients seasoning the sautéed red peppers make this dish a
beautiful partner for chicken but it could also be served on points of bread for an antipasto or as a topping for spaghetti.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 30 minutes
4 red bell peppers, seeded, cut in 1/2-inch slices lengthwise
2 garlic cloves, sliced widthwise
2 tablespoons extra-virgin olive oil
1 tablespoon capers
5 salted anchovy fillets, rinsed
1/2 teaspoon dry marjoram or 1 tablespoon fresh
1. Place the red bell peppers and garlic in a large skillet with the olive oil and turn the heat to medium, then cook until softened a bit, stirring frequently, about 5 minutes.
2. Add the capers, anchovy fillets, and marjoram. Check the taste before adding salt and cook until tender, adding small amounts of water if necessary to keep it moist, about 20 minutes and serve.
Variation:
Note:
Posted: 01/02/2007