Sweet Pepper Antipasto or Salad
|Sweet peppers||4 Large, peeled|
|Olive oil||6 Tablespoon|
|Freshly ground pepper||To Taste|
|Tomato wedges||8 (Thin Ones)|
Seed the peppers and remove the membranes.
Cut each into 4 pieces.
If the peppers were somewhat torn during the peeling, trim them to make even pieces.
Turn the pepper pieces into a flat serving dish.
Sprinkle with the oil and a little salt (the anchovies will be salty) and pepper.
Marinate at room temperature for about 1 hour; then chill.
At serving time, lay 4 pepper pieces neatly on an individual salad plate.
Top with the anchovies, arranged crosswise.
Put 3 capers where the anchovies cross.
Decorate with a few parsley sprigs and 2 tomato wedges.