Peppers in salsa
Instructions
Wash the peppers, divide them in half, remove the seeds and ribs inside and hard cut into irregular pieces.
Lightly scrape the anchovies, rinse under running water, tamponatele with the paper towel and divide them to threads.
Put them on the cutting board and chop together the garlic, parsley, capers and a few leaves of Basil.
Heat oil in a pan and let them jump, lively focus, peppers, mixing them almost continuously and letting them cook for ten minutes so that they remain crisp and consistent.
Season with pepper and a little salt [bearing in mind that you will add the anchovies] and, when cooked, heaped up the peppers to the edges of the Pan and pour in the chopped mixture and vinegar.
Given the peppers in the Middle making them well add the broth and let Cook for another minute.
Pour into a legumiera and let cool before serving, preferably after some hours.
The peppers are prepared in this way will keep well for a few days.
You must, however, be careful to remove them from the refrigerator at least one hour before taking them on the table.
Ingredients and dosing for 4 persons
- 2 fresh fleshy yellow peppers
- 1 fresh meaty red pepper
- 1 fresh fleshy green peppers
- 3 tablespoons of wine vinegar
- 1 tablespoon of pickled capers
- 4 large salted anchovies
- 2 tablespoons of olive oil extra virgin
- 1 clove of garlic
- Parsley
- Basil
- Salt
- Pepper