Salad of Roasted Peppers, Anchovies and Basil
3 red bell peppers
3 yellow bell peppers
1 2-ounce can flat anchovy fillets, soaked in cold water 10 minutes and patted dry
1 clove garlic, minced
1 teaspoon red wine vinegar
5 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/3 cup cured black olives
20 to 25 fresh basil leaves
Halve the peppers and remove the seeds. Place them core down on a sheet pan and place them under the broiler until the skin turns completely black. When they are completely black, remove them and place them in a plastic bag. Let them steam for 5 to 10 minutes or until they are soft. Let them cool and peel them of all skin.
Cut the peppers into 1-inch strips. Toss with the anchovies, garlic, vinegar, olive oil, salt, and pepper. Let marinate 30 minutes.
Place the peppers on a serving plate, garnish with the olives and basil leaves and serve immediately.