Preheat the oven to broil. Cut the peppers in half lengthwise, remove the seeds, and place them on a baking sheet with the cut side down.
Using a brush, coat the peppers with oil and place them under the broiler, which is the highest part of the oven at high temperature. Keep an eye on them until they are browned, and place the ones that are ready in a plastic bag to steam, making them easier to peel.
Remove the skin, cut into strips, and place on a platter. In a covered container, combine the capers, anchovies, and oil with salt and pepper, mix, and pour over the peppers. Let marinate in the fridge for 3 to 4 hours before serving. Sprinkle with basil and serve with green salad and focaccia.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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