anchovies + roasted red peppers
Look for best-quality anchovies; Seaver recommends Cento or Ortiz brands.
3 bell peppers (red or yellow)
1 teaspoon canola oil
2 2-ounce tins oil-packed anchovy fillets, drained
3 tablespoons extra virgin olive oil
2 sprigs fresh mint
1 lemon, cut into wedges, for serving
Preheat broiler to high.
Lightly coat peppers with canola oil. Place on a baking sheet and broil as close to heat as possible until skins are blackened and peppers are tender. Check and turn peppers often to ensure even cooking.
Place blackened peppers in a heatproof bowl and cover, or place into a brown paper bag and fold closed. Set aside until peppers are cool enough to handle.
Once cooled, gently flake off burned skin from each pepper (it should slip right off, but if needed, use a knife to help remove it). Slice peppers open lengthwise, and remove stems and seeds. Tear or cut into 1-inch strips and place on a serving platter.
Arrange anchovy fillets on top of peppers. Drizzle with olive oil. Scatter with a few mint leaves and serve with lemon wedges.
Serves 4 (as a light lunch or appetizer).
cook’s note: You can also grill the peppers, cooking them the same way over medium heat, until their skins are blackened.