This recipe was given to me by an old family friend a few years ago, so I don’t know its origin. Since anchovies are one of my favorite ingredients, I was anxious to give this a try. It’s turned out to be one of our favorite starters or even an afternoon snack. You might think you don’t like anchovies, but you’d be surprised what a little time roasting in the oven with slivered garlic can do to these delicious little fish. Anchovies impart a saltiness and flavor that can’t be achieved by anything else. The combination of the roasted garlic and peppers, with the salty anchovies is amazing. If you’re truly an anchovy hater, make these without them. They’re still delicious, but I think you should give the anchovies a try… you might actually like them.
INGREDIENTS (Serves 4-6)
- 2 large red bell peppers
- 2 large yellow bell peppers
- 3 tbsp olive oil, divided
- 3-4 cloves of garlic, thinly sliced
- 8 or more flat anchovies in olive oil, drained and sliced in half
- Chopped basil and/or parsley
- Fresh cracked pepper
Preheat your oven to 450 degrees.
Cut the peppers down the sides into wide slices removing ribs – about 4 to 6 slices each depending on the size of the peppers. Rub some of the olive oil over the peppers to make sure they’re lightly coated. Lay the peppers cut sides up (like little boats) on a sheet pan. Lay a couple of garlic slices and half an anchovy in each pepper. If you love anchovies, put a whole anchovy in each. Season with freshly ground pepper. You don’t need salt if you are using anchovies, they’re salty enough. If you’re making this without anchovies, sprinkle with kosher salt. Drizzle remaining olive oil over the peppers. You will want a little oil in each pepper “boat” with the garlic and anchovies.
Roast in the oven for 30-40 minutes until the peppers have softened and the edges begin to brown. Right before serving, top with the herbs. These can be served hot right out of the oven or at room temperature. Serve with some crusty french bread. Leftovers (if you have any) are really good.