Red Peppers with Anchovy Sauce

Poivrons à la sauce aux Anchois

Serves 4


4 large red peppers

30g (about 8) anchovy fillets

20ml/1 tablespoon of red wine vinegar

100-120ml/5-6 tablespoons of olive oil

Finely chopped chives to serve



1. Roast or grill the peppers and skin them.

2. De-seed and cut each pepper into 4.

3. To make the sauce, blend the anchovies and vinegar together then slowly mix in the olive oil.

4, Arrange the red pepper segments on a serving dish and coat with the anchovy sauce.

5. Sprinkle lightly with finely chopped chives and serve 

"A lovely light starter or great as part of an hors d’oeuvres; this dish packs a wonderful visual punch."