Casa
Martin
Cookbook
This is a wonderfully versatile recipe idea. As it is given it makes a great starter, snack or accompaniment to plainly cooked chicken, lamb or fish (with Parmesan Chicken it is out of this world). For something more substantial some chopped mozzarella or feta can be added about 15 minutes before the end of the cooking time. Basil is the ideal herb but it works equally well with parsley, coriander or mint. It is best served warm rather than piping hot although if you make a large batch the leftovers are good cold too.
2 Red Peppers
4 small Tomatoes
8 Anchovy fillets
2 cloves Garlic, chopped
8 black Olives
olive oil
basil
Cut the peppers in half through stems and remove seeds and membrane. Place peppers in baking dish and fill with a tomato cut in two and sprinkle with garlic, basil leaves, black olives and top with the anchovies. Drizzle with olive oil and bake in a hot oven for 20 - 30 minutes until the outer edges of the peppers are just beginning to char.