Ingredients
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 6 cup anchovy fillets, roughly chopped
- 5 clove garlic, chopped
- 3 clove red peppers
- 3 clove yellow peppers
- 1 sprig marjoram
- 1/4 cup salt-packed capers
- 1/2 cup unseasoned fresh bread crumbs
- 2 tablespoon parsley, chopped
Preparation
Baking Directions:
Place the capers in a small strainer and place into the sink.
Run tepid water over the capers or soak in water for at least an hour.
After an hour, taste a caper and see if it has lost most of its salinity.
Wash and dry the peppers.
With a vegetable peeler go around the pepper and peel off some of the skin.
You will not be able to entirely peel the peppers, you just want to remove about 60 percent of the skin.
This method is very effective and will save you the task of pre-roasting and peeling the peppers.
Cut each pepper in half through the axis of the pepper.
Remove the seeds and cut each half into four or five pieces.
In a large 12 to 14 inch pan heat ¼ cup of the olive oil and add the garlic and anchovies.
Cook until the garlic turns golden brown and gives off a nutty aroma.
Immediately add the cut peppers and stir well.
Season with salt and pepper.
Add the sprig of marjoram and cover with a lid.
Reduce the heat to low.
Cook slowly for 45 minutes without adding any liquid, the peppers will give off plenty of their own.
While the peppers are cooking, add the remaining 2 tablespoons of olive oil to a 10 inch sauté pan and heat over medium heat until fairly hot.
Add the breadcrumbs and toss them constantly so that they obtain a light golden brown color and are somewhat crisp.
Season with salt and pepper and set aside.
At this point the peppers should be almost melted in consistency.
Remove the lid and add the capers to the pan and cook them another 5 minutes.
Add half of the breadcrumbs to the peppers and stir to combine.
Spoon the peppers onto a serving platter and top with the remaining breadcrumbs and chopped parsley.
Serve at room temperature.
