Paprika Anchovy Gratin
A paprika anchovy gratin made with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red bell peppers
- 2 Garlic cloves
- 1 tsp chopped rosemary needles
- 8 anchovy fillets (from jar)
- 1 tbsp Olive Oil
- 20 pitted black olives (coarsely chopped)
- Salt
- pepper (ground)
- oil (for the dish)
Instructions
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1.
Wash, trim, halve, seed and cut the pepper skins away. Slice lengthwise into about 2 cm strips and flatten. Place skin side up on a baking sheet. Put under a preheated grill or in a preheated oven at highest setting until the skins blister black. Transfer the pepper strips to a freezer bag, seal and rest for about 10 minutes. Then remove the skins.
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2.
Peel garlic and finely dice. Rinse anchovy fillets and drain. Arrange pepper pieces side by side in a greased baking dish. Distribute anchovy fillets and olives on top. Sprinkle rosemary and garlic over them, add pepper and lightly salt. Drizzle with oil and bake in a preheated oven at 150°C for about 10 minutes. Serve warm.
