Roasted peppers and anchovies are layered with capers, oregano, garlic, and olive oil so the flavors steep together. The peppers are roasted until charred, then peeled and patted dry before assembling the dish.
Ingredients
Equipment
Method
- Roast peppers over an open flame, under a broiler, or over a gas burner, turning with tongs until charred all over. Keep the cooking brief so the flesh stays firm. Put peppers in a plastic bag twisted shut, then peel when cool enough to handle.
- Cut peeled peppers lengthwise into strips about 2 inches (5 cm) wide. Discard seeds and inner core. Pat the strips very dry with paper towels and do not rinse them.
- Smash the garlic cloves to loosen the skins, then peel and discard the skins.
- Choose a dish that will hold the peppers 4 layers deep. Layer peppers and anchovies, seasoning each layer with a pinch of salt, plenty of black pepper, a light sprinkle of oregano, some capers, and a garlic clove. Pour in the olive oil, adding more if needed to cover the top layer.
- Let marinate at least 2 hours before serving. If serving the same day, do not refrigerate. If holding a day or longer, cover tightly and refrigerate, then bring to room temperature 1 to 2 hours before serving. If keeping longer than a day, discard the garlic after 24 hours.