The BELL PEPPER, ANCHOVY AND HARD-BOILED EGG SALAD, colorful, fragrant and flavorful, is a cold dish that evokes summer and Mediterranean cuisine in all its authenticity. Roasted peppers, sweet and juicy, pair with the salty taste of anchovies preserved in oil and the creaminess of hard-boiled eggs, while the finishing touch of fresh pesto – classic Genovese or customized with arugula or almonds – provides an intense and unexpected aroma that harmonizes all the ingredients.
Perfect to prepare in advance, this salad is ideal for outdoor lunches, picnics or informal dinners. Each bite is a journey through the flavors of Italy, where a few simple, genuine ingredients come together in irresistible harmony.
Completed with a drizzle of extra virgin olive oil and a few basil leaves, it is a dish ideal to serve as an appetizer, side dish or a light main course, winning hearts with its elegant rusticity.
You may also like:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 bell peppers (large)
- 4 eggs
- 8 fillets anchovies in oil
- to taste salt
- to taste black pepper
- 1 tablespoon Genovese pesto
- to taste extra virgin olive oil
- basil
For the bell pepper, anchovy and hard-boiled egg salad you will need
- 1 Baking sheet
- Parchment paper
- 1 Pot
- 1 Food storage bag
Preparation of the bell pepper, anchovy and hard-boiled egg salad
Preheat the oven to 428°F. Place the peppers on a baking sheet lined with parchment paper and roast them for 25–30 minutes, until well browned, turning them halfway through cooking.
Transfer them to a food storage bag, seal it and let them rest for 15 minutes.
Remove their skin, seeds and stems. Cut them into strips about 3/16 in wide.
Place them in a bowl, season with salt and pepper and let them absorb the flavors.
Cook the eggs starting from cold water: once the water comes to a boil, cook for 8 minutes. Drain them into cold water to stop the cooking and peel them.Arrange a nest of pepper strips on each plate, drizzle with pesto and add a hard-boiled egg. Place two anchovy fillets on the egg and finish your bell pepper, anchovy and hard-boiled egg salad with a drizzle of olive oil and fresh basil.
Storage
Once assembled, the bell pepper, anchovy and hard-boiled egg salad should be stored in an airtight container in the refrigerator, where it will keep in good condition for about 24 hours. It is advisable to add the pesto only shortly before serving to prevent the vegetables from becoming heavy and losing their texture.
