One of the best things about writing this cooking column for TheBurg has been the contact I have had with readers.
It might be questions about how best to store Parmesan cheese or, in one case, sending me a little tool to chop up ground beef. I am always happy and grateful to hear from folks. Food does seem to unite people.
Every once in a while, a reader will share thoughts on how a recipe turned out for them or share a new recipe with me. Some recipes are more popular than others!
Recently, during a visit to the farmers market, a reader I have come to know through this column asked if I have ever made Marcella Hazan’s peppers with anchovies and black olives. Marcella, although deceased, remains a popular and revered cookbook author.
I told this reader that I love Marcella’s recipes, as well as those of her son, Giuliano. I was looking for a recipe for the December issue, but should I be writing about peppers at Christmastime? Well, maybe yes!
The recipe shared with me came with rave reviews. After reading through it, I thought it could be an excellent addition to the Christmas party buffet as well as an accompaniment to the Christmas roast beef at dinner. The anchovies in the dish made me immediately think of Christmas Eve and the Italian tradition of the “Feast of the Seven Fishes.”
Peppers with Anchovies & Black Olives
A note about the ingredients:
- The original recipe calls for yellow and red bell peppers. The colors in the finished dish are beautiful, so try to find them rather than the more familiar green ones. Or use all red.
- Choose the kind of Mediterranean olives you like best. There is nothing wrong with using pitted ones.
- Anchovies in a jar are best. I found some spicy pepper ones that work well in a dish like this.
- Peeling the peppers may seem like a nuisance, but it is not hard to do and the peppers will be silkier.
Ingredients
- 4 large, meaty bell peppers (2 yellow and 2 red or all red)
- 3 tablespoons extra virgin olive oil
- 2 large garlic cloves, chopped very fine
- 5 flat anchovies, packed in olive oil
- 3 tablespoons chopped flat leaf parsley
- Fine sea salt
- Freshly ground black pepper
- 30 small or 15 large Greek olives (I use pitted ones)
Directions
- Cut each pepper lengthwise along the creases, remove the stem and the pithy core. Remove the skin of each pepper piece with a vegetable peeler.
- Pour the olive oil into a large skillet, add the garlic and anchovies, and turn the heat to medium high.
- Cook, stirring and mashing the anchovies with a wooden spoon to help them dissolve. When the garlic turns a pale yellow, add the chopped parsley (be careful not to let the garlic burn). Stir a little more.
- Add the peppers with a little bit of salt and a few grindings of pepper. Turn the peppers over to coat with olive oil. When the peppers are partly done, add the pitted olives.
- Cook, stirring from time to time, until the peppers are very soft. Serve warm or at room temperature.
If you are serving these peppers as an appetizer, crostini—either plain or broiled with olive oil and garlic—are a “must-have” accompaniment. You could also serve the peppers with slices of crumbly Parmesan Reggiano cheese. Bel Paese is a soft Italian cheese my family loved, especially at Christmas time. It would be so good with the peppers, too. And, if you prefer, have them with omelets at Christmas brunch. Eggs and peppers are an Italian favorite!
This Christmas, I am thankful for TheBurg for giving me the opportunity to share my love of food with our loyal readers.
Buon Natale, everyone!
Editor’s Note: This Christmas, TheBurg is equally thankful for Rosemary, who has been with us since our very first issue!
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