White peppers
Instructions
Soak a handful of capers in salt in a cup of water, changing the water two or three times.
Rinse and bone the anchovies.
Cut the peppers into strips large a finger or two.
FRY in abundant oil a couple of cloves of chopped garlic (or cut into two, for those who do not love too), without Brown.
Join the peppers.
Do not add salt (there are already the capers and anchovies).
Add the capers.
Let go of everything in focus allegro covered for 10 minutes, then for another 10 without cover, so that the peppers remain crisp and without water at the bottom.
Add the anchovy fillets, blurring to very low heat (anchovy should never FRY, if not become bitter).
Merge a couple of spoonfuls of breadcrumbs, stir and turn off.
Add three or four leaves of Basil.
All this food as is, lukewarm, but it can also be used as a condiment for pasta.
