ROASTED RED PEPPERS WITH ANCHOVIES

Roasted Red Peppers with Anchovies image

Yield serves 4

Number Of Ingredients 5

2 red bell peppers
1 garlic clove, very thinly sliced
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 anchovy fillets, quartered
Crushed red pepper flakes (optional)

Steps:

Roast bell peppers directly over the flame of a gas burner, turning with tongs, until blackened all over. (Alternately, roast peppers under the broiler, turning, until skin has charred.) Transfer peppers to a large bowl, and cover with plastic wrap. Let steam about 15 minutes. Using paper towels, rub off skins; remove stems, ribs, and seeds. Cut each pepper lengthwise into 8 strips. Transfer to a small nonreactive (glass or ceramic) bowl.
Add garlic and 1 tablespoon oil to peppers; let marinate at least 1 hour (or up to 2 days in the refrigerator, covered tightly).
To serve, arrange peppers on a platter, and top each strip with an anchovy quarter. Sprinkle with crushed red pepper flakes, if desired, and drizzle with remaining teaspoon oil, dividing evenly.
Nutrition Information
(Per serving)
Calories: 67
Saturated Fat: 1g
Unsaturated Fat: 4g
Cholesterol: 3mg
Carbohydrates: 4g
Protein: 2g
Sodium: 149mg
Fiber: 1g