Stewed peppers with anchovies, capers, and tomato. I didn’t harvest many peppers in my garden, but I had the pleasure of tasting a few. Certainly roasted at least once, and naturally, I finish some with a tomato sauce. These are two recipes that are part of the long list of family traditions; and for now, I do not give them up.
I also wanted to make pepper mustard, but this year I didn’t have enough harvest; of course, I could have bought them, but I have a lot of vegetables to consume, so I postponed the preparation indefinitely.
This time I was also lucky, they were quite meaty.
The peppers (Capsicum annuum) belong to the Solanaceae family, among native species, hybrids, and local selections there seem to be thousands of cultivars; From the Carmagnola pepper, the Senise pepper in Basilicata, which is then dried and fried, becoming the crispy pepper. The red cornet of Pontecorvo in Lazio or the friggitello which in my garden is a favorite among crops that are never missing.
But back to the stewed peppers, a second course, an appetizer, and also a good filling for tasty sandwiches and crostini.
Besides this recipe with peppers, you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Summer, Fall, Fall, Winter, and Spring
Ingredients
- 8 peppers
- 4 salted anchovies
- 1 coffee cup capers
- 1 onion
- 2 cups tomato sauce
- 1 clove garlic (minced)
- to taste olive oil
- to taste salt
- 1 teaspoon oregano
Useful Tools
- Pots
- Wooden Spoons
- Small Pots
- Containers
Steps
These are simple preparations, and it doesn’t take much time. In many cases, traditional cooking helps eat with taste and simplicity, and it fits well with the daily race to manage work and family.
To roast the peppers, I recommend proceeding as follows: Wash and oil the peppers, arrange them on a baking tray covered with parchment paper. Cook until fully done. Once ready, transfer the peppers to a freezer bag and let cool, this will greatly simplify removing the skin.
Sauté the thinly sliced onion in oil and then add the tomato sauce. Cook for about 15 minutes and add the capers washed of any salt, the deboned anchovies, and if you like, a spicy chili. Finally, add the oregano.
Cook for another ten minutes and the stewed peppers will be ready to consume. Excellent both hot and cold.
A Few More Tips
You can roast the peppers the day before; if you like them spicy, this recipe brings out the spiciness best. They will also give you a great topping for pizza, finely sliced and distributed on bread crostini, or fantastic for filling sandwiches. Great for accompanying roasted pork.
