Region: Italy
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy but takes non-working time
This colorful antipasto platter is perfect for a large buffet table in the summer. 
In Italy, trattorie will put these tables outdoors (fuori tavola) and sometimes allow their customers to serve themselves. Ideally, you will use a colorful polychromatic platter for serving that perhaps you’ve brought back from Italy. If you make this antipasto a day ahead of time make sure you hold the black pepper and anchovies until it is ready to be served.
[photo: Clifford A. Wright]
Yield: Makes 8 servings
Preparation Time: 1:45 hours
4 red bell peppers
4 yellow bell peppers
4 green bell peppers
1/4 cup extra-virgin olive oil
1 tablespoon dried oregano or 2 tablespoons fresh oregano
8 salted anchovy fillets, rinsed
Freshly ground black pepper to taste
1. Preheat the oven to 450º F.
2. Place the bell peppers in a roasting pan and roast until their skin blisters black all over, 35 to 45 minutes. Remove from the oven and once they are cool enough to handle, remove their seeds and skin. Toss the peppers together and let drain for 1 hour in a strainer.
3. Toss the peppers again with the oregano and olive oil. Arrange on a platter so that the colors are nicely distributed and place the anchovy fillets on top and sprinkle with pepper. Keep covered and refrigerated, but serve at room temperature.
Variation:
Note:
Posted: 12/11/2006
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