Red Peppers Baked with Olive Paste and Red Wine

"Fabio Picchi mentioned this dish to me and I fell in love with it. It’s no longer on the menu at Cibreo but is at my home", Faith Willlinger

Serves 4

2 red bell peppers
2 whole salt-packed anchovies
2 garlic cloves, peeled
2 tablespoons salt-packed capers, rinsed well
1 tablespoon fresh chopped parsley
1/4 cup black olive paste
2 tablespoons extra-virgin olive oil
1 cup red wine

Method

Preheat the oven to 400° (200° C).

Slice the red peppers in half, leaving the stems intact. Remove the seeds and white pith.

Using an immersion mixer or food processor, process the anchovies, garlic, capers, parsley, olive paste and oil until smooth. Divide the mixture into the four pepper halves. Transfer to a small baking dish that will fit the four peppers in one layer. Pour the red wine into the dish and bake for 45-55 minutes or until brown. Serve at room temperature.

Hint

If you can’t find olive paste you can make your own. Sauté about 1/3 cup of medium-sized California black olives in 2 tablespoons of extra-virgin oil for about 2 minutes on medium-high heat. Transfer to a food processor and process until you have a smooth paste.