Fish Entertaining

Roasted capsicum with anchovies and ricotta

Name: Roasted capsicum with anchovies and ricotta
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Yield: 6
Ingredients: 3 red and 3 yellow capsicums, halved; 3 garlic cloves, thinly sliced; 1/3 cup oregano leaves; 50g packet marinated white anchovies; 1/3 cup (80ml) extra virgin olive oil; 250g caciotta or baked ricotta; Grilled Italian bread, to serve

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25m

04m

Roasted capsicum with anchovies and ricotta

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The flavours in this vibrant antipasti are robust and perfectly balanced.

3 red and 3 yellow capsicums, halved
3 garlic cloves, thinly sliced
1/3 cup oregano leaves
50g packet marinated white anchovies
1/3 cup (80ml) extra virgin olive oil
250g caciotta or baked ricotta
Grilled Italian bread, to serve

Method

1.

Preheat grill to high. Grill the capsicum, skin-side up, for 3-4 minutes until skin blisters and blackens. Place capsicum in a plastic bag and set aside for about 10-15 minutes. Once cool enough to handle, remove and discard skin, then slice into 2cm strips. Place capsicum in a bowl with garlic, oregano, anchovies and oil. Season, then toss well to combine.
2.

Arrange capsicum and cheese on a platter, then serve with grilled bread.