Fish Entertaining Italian

Peperoni con bagna cauda (grilled capsicum with bagna cauda)

Name: Peperoni con bagna cauda (grilled capsicum with bagna cauda)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: /italian
Ingredients: 2 red capsicums, quartered; 2 yellow capsicums, quartered; 1 large ciabatta loaf, cut into 1.5cm slices, chargrilled; 6 garlic cloves; 90g good-quality anchovies (rinsed if salted: see Notes); 150ml extra virgin olive oil; 100g unsalted butter

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Peperoni con bagna cauda (grilled capsicum with bagna cauda)

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by David Prior

delicious. contributor

Oct 03, 2015

Bagna cauda literally means ‘hot bath’. It must be made just before serving, as it will separate if left to stand for too long.

2 red capsicums, quartered
2 yellow capsicums, quartered
1 large ciabatta loaf, cut into 1.5cm slices, chargrilled

Bagna cauda

6 garlic cloves
90g good-quality anchovies (rinsed if salted: see Notes)
150ml extra virgin olive oil
100g unsalted butter

Method

1.

For the bagna cauda, blanch the garlic cloves in a small saucepan of boiling water for 20 seconds. Repeat process twice more, changing the water between each.
2.

Place garlic in a small pan over low heat with the anchovies, oil and butter. Cook for 1 hour, stirring occasionally and gently breaking up with a wooden spoon, until the garlic and anchovies have completely broken down.
3.

Meanwhile, preheat the grill to high. Place capsicum under the grill, skin-side up, for 3-4 minutes until skins blacken and blister. Transfer to a plastic bag, or place in a bowl and cover with plastic wrap, and allow to cool. Once cool, remove skins, then cut into thick strips.
4.

To serve, top grilled bread slices with capsicum, and drizzle over bagna cauda.