Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 Servings
- 1 - 12 oz jar of roasted piquillo peppers *
- 4 garlic cloves
- 4 tbsp olive oil
- 1 small can achovies
This red pepper with anchovies recipes serves 8 as an appetizer.
*The peppers should not be in vinegar or with any spices. If piquillo peppers are not available, look for glass jars or cans of whole roasted peppers. If you aren’t able to find whole peppers, look for containers with large pieces of pepper.
Drain the peppers and pat dry with a paper towel. Carefully remove any membranes or seeds that may remain. Cut the peppers into 1/2 inch wide strips.
Peel the garlic cloves and slice thinly.
Heat the olive oil in a large frying pan on low heat. Add the garlic and sauté until golden brown. Then, add the pepper strips. Sauté mixture for about 10 minutes.
Remove from heat and place pepper mixture on a platter. Take 4-5 anchovies from can and pat with a paper towel to remove excess oil and salt. Coil and arrange on platter with red peppers.
Serve cold or warm with slices of French-style bread.