Side Servings

Roasted peppers with white anchovies

By Abigail Donnelly
6 to 8
Easy
10 minutes
30 minutes
Wine/Spirit Pairing
Ondine Semillon
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Ingredients

Method
  • 1 kg mixed peppers
  • 60 ml extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 100 g white anchovies
  • Flatbreads, for serving

Method

Ingredients

Preheat the oven to 200°C. Rub the peppers with the olive oil and roast whole, charring on each side, for 30 minutes. Set aside to cool

Remove the skins, tops and seeds of the peppers then tear into pieces.

Season to taste and serve on a large platter with the white anchovies and flatbreads.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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