Fish Side Italian

Fire-roasted capsicums

Name: Fire-roasted capsicums
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 4
Cuisine: /italian
Ingredients: 3 red capsicums; 3 yellow capsicums; 50g salted capers, rinsed; 2 anchovy fillets, finely chopped; 3 garlic cloves, cut into thin slivers; 1/2 cup basil or marjoram leaves, torn if large; 1/4 cup (60ml) extra virgin olive oil

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1h 10m

20m

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Kick off an Italian-style menu with fire-roasted capsicums - these were made to be enjoyed alfresco.

3 red capsicums
3 yellow capsicums
50g salted capers, rinsed
2 anchovy fillets, finely chopped
3 garlic cloves, cut into thin slivers
1/2 cup basil or marjoram leaves, torn if large
1/4 cup (60ml) extra virgin olive oil

Method

1.

Preheat the oven to 200°C or the woodfired oven to 400°C.
2.

Place the whole capsicums on a foil lined tray (or directly on the base of a woodfired oven), then roast for about 20 minutes (7-10 minutes for a woodfired oven), until the skin is charred. Transfer to a bowl, cover with plastic wrap and stand for 1 hour so the skins loosen.
3.

When cool, peel capsicums then cut into large pieces, discarding seeds. Place on a platter, scatter with capers, anchovies, garlic and herbs, then drizzle with olive oil and serve at room temperature.