Poivrons rôtis aux anchois - grilled bell pepper with anchovis

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Poivrons rôtis aux anchois - grilled bell pepper with anchovis

Ingredients for 4 portions:

150 g                               Anchovis filets in salt (if you can´t find those substitute with anchovis in oil)
4                                      large red bell peppers

1                                      small bunch flat leaf parsley

3-4                                  garlic cloves

1 tablespoon                    vinegar (e.g. Banyulvinegar - Banyul is a sweet wine from the region)

5 tablespoons                  fruity olive oil

                                       Sea salt and freshly ground black pepper

• Rinse the anchovis and let them sit in cold water for 1 hour, changing the water as often as possible.

• Heat the oven to 250° C. Cut the bell peppers in halves, clean and rinse them and lay them - skin part up - on a baking sheet. Bake them for about 15 minutes until they turned dark. Let them cool for 10 minutes. In the meanwhile wash and dry the parsley. Pick off the leaves and cut/chop them finely. Peel the garlic cloves and chop them finely as well. Whisk the vinegar with the oil until you have a creamy consistency and add salt and pepper.

• Skin the bell peppers and cut lengthwise into stripes. Place them on a nice serving dish and drizzle with the vinaigrette. Mix the parsley and garlic and sprinkle over the dish. Let the anchovis dripp off thoroughly and arrange them on the bell pepper.

Serve with fresh baguette (if possible on your terrace), a chilled glass of white wine and some french music