You may also like
Ingredients
- 2 red and 1 yellow capsicum
- 1/3 stick ciabatta or crusty white bread (preferably Italian), 1-2 days old
- 1/4 cup water
- 1/2 red onion, sliced
- 4 ripe tomatoes, chopped
- 1 tbsp capers, rinsed
- 3 tbsp chopped parsley
- 4 anchovy fillets
- Salt and pepper
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin
- olive oil
Method
Roast the capsicums in a very hot oven until the skin blisters and browns. Remove from the oven and cover with a tea towel while they cool. Cut the bread into largish cubes and sprinkle with water to moisten it. Leave for 10 minutes. Peel the capsicums and cut into long strips. Toss onion, tomatoes, capers, parsley and anchovies together, season and dress with vinegar and olive oil. Allow to rest for at least 10 minutes before serving.
To serve
Great with pan-fried fish or grilled sardines.
