Peppers with anchovies and capers are a simple yet flavorful dish, widely appreciated in Piedmontese cuisine. This recipe, tied to the rural tradition, enhances typical local ingredients: roasted sweet peppers, salt-cured anchovies, and preserved capers, all dressed with extra virgin olive oil. A dish that immediately evokes the aromas and colors of the summer tables of the Langhe and Monferrato.
Ideal as an appetizer, side dish, or part of a mixed Piedmontese appetizer, this preparation strikes a perfect balance between the sweetness of the peppers and the saltiness of the marinated ingredients. Here’s how to prepare it:
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn, All Seasons
Ingredients for Peppers with Anchovies and Capers:
- 4 large peppers (preferably red and yellow)
- 2 tablespoons capers
- 8 filets anchovies in oil
- 4 tablespoons extra virgin olive oil
- to taste fine salt
- 1 clove garlic
- to taste chopped parsley (optional)
Tools for Peppers with Anchovies and Capers:
- 1 Air Fryer
- 1 Knife
- 1 Bowl
- 1 Pan non-stick
Preparation of Peppers with Anchovies and Capers:
In a non-stick pan, put 4 tablespoons of extra virgin olive oil, the capers, and the chopped anchovy fillets, and the clove of garlic.
Cook for a few minutes, stirring often, so the oil absorbs the flavors well.
Remove the clove of garlic and add the peppers prepared earlier, salt them, and let them absorb the flavors well for a few minutes.
Once prepared, you can add chopped parsley if you like and let them cool. The dish is excellent after a few hours of rest when the flavors have melded together.
Serve the peppers with capers and anchovies on rustic bread crostini, or as an accompaniment to aged cheeses or boiled meat: a perfect meeting of sweetness, saltiness, and tradition.
DON’T MISS:
Can peppers with anchovies and capers be prepared in advance?
Yes, it is even recommended! Letting it rest for a few hours, even in the fridge, allows the flavors to meld better. Take them out of the fridge 30 minutes before serving.
Can I use green peppers?
You can, but red and yellow peppers are sweeter and work better for this recipe. Green ones have a more bitter taste.
Should the anchovies be salt-cured or in oil?
Both versions are fine. Salt-cured anchovies should be desalinated and are more intense. Those in oil are more practical and delicate.
How do you store peppers with anchovies and capers?
In the fridge, in an airtight container, for 2-3 days. Freezing is not recommended.
Is it a traditional Piedmontese recipe?
Yes, it is very common in Piedmontese appetizers. It recalls the bagna càuda for the use of anchovies and enhances simple yet tasty products of the local rural cuisine.
