Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 12 whole peppers, mild, long peppers
  • 1 pinch salt
  • 2 Tablespoons wine or apple vinegar
  • 2 clove Garlic, peeled
  • 2 Tablespoons extra virgin olive oil
  • 2 fillets Anchovy, drained
  • ½ cup bread crumbs, coarse
  • 12 slices white bread, lightly toasted
  • 6 Tablespoons extra virgin olive oil

Directions

1. Saute whole peppers in small amount of olive oil until brown. Pour over vinegar, sprinkle with salt and continue saute until vinegar has boiled off. Remove peppers to roasting dish.
2. Saute whole peeled garlic cloves a few minutes in oil. Do not brown. Remove from heat and add anchovies. Mash anchovies and mix into oil until it is a smooth mixture. Remove garlic cloves and mix in bread crumbs.
3. Pour breadcrumb mixture over peppers and brown in 200 C oven for 10 minutes or until bread crumbs brown.
4. Toast bread. Cut garlic clove and brush the garlic across the bread 2-3 times. Pour about a half tablespoon of olive oil on each slice and then stack bread 2-3 slices and mash it moderately.
5. Place peppers in center of platter and arrange bread slices around it. Serve.



Categories
Appetizer
Keywords
2010 Vacation, Italy
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