- 2
Ingredients
- 3 to 4 large red bell peppers
- 2 Tbsp. finely chopped garlic
- 8 to 10 fresh basil leaves, thinly sliced
- 1 Tbsp. chopped flat-leaf parsley
- 2 Tbsp. olive oil
- Salt and freshly ground black pepper
- Five 1-ounce balls fresh mozzarella, halved
- 6 anchovy fillets, drained
Preparation
Step 1
Lightly char the peppers over a gas flame or under a broiler until they are blackened on all sides and soft. Transfer them to a bowl and cover the bowl with plastic wrap. When the peppers are cool enough to handle, remove and discard the skins. Halve the peppers and discard the ribs, seeds and any accumulated liquid. Lay the peppers flat in a shallow glass or ceramic dish without overlapping them.
Sprinkle the garlic, basil and parsley evenly over the peppers and then drizzle them with olive oil. Season them lightly with salt and pepper. Cover the dish with plastic wrap and refrigerate the peppers for at least 6 hours and up to 24 hours. The longer you refrigerate them, the better they will taste.
To serve, remove the peppers from the refrigerator and allow them to come to room temperature.
Arrange the peppers on a platter and top them with the mozzarella and anchovies. Spoon any extra dressing left in the dish over the mozzarella.