Acciughe e Pepperoni
Cooking Time
Serves
Preparation Time
Ingredients
This aperitivo from Giorgio Locatelli and Peroni looks suitably stylish served up using Chinese spoons.
20 fillets Italian anchovies (salted, and preserved in oil)
40g baby capers
2 red peppers
3 cloves of garlic, crushed
1 handful of flat parsley finely chop
200 ml extra virgin olive oil
Salt & pepper
Instructions
Preheat the oven 160 degrees C. Place the peppers into a roasting tray, season with salt and pepper and brush them with a tablespoon of the olive oil. Cook the peppers in the oven for about 20 minutes turning them over every 5 minutes. They need to be quite al dente and shouldn’t colour. Once the peppers are cooked, place them in a container and cover with cling film. Peel them whilst they are still warm.
Marinade the anchovy fillets with the olive oil, crushed garlic and the parsley (preferably for at least 1 day). Drain the anchovies from the oil and cut them into 3cm wide strips. Do the same with the peppers and set them aside. To serve them mix the anchovies and the peppers in a mixing bowl. Add the capers and place them into a tablespoon, Chinese spoon, or a small dipping plate.
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