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All public Recipes -> Main Dish -> Warm Roasted Peppers with Cannellini Beans and Anchovies
Warm Roasted Peppers with Cannellini Beans and Anchovies
| Description: | The flavors of Provence meet simply and elegantly in this colorful, warm vegetable appetizer. A fragrant garlic vinaigrette coats a cushion of white, fiber-rich cannellini beans and a tangle of roasted red peppers, topped with fresh parsley and slivers of marinated anchovy. | |
| Time: | 20 min (15 min to prepare, 5 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 8 | |
| Ingredients: | ||
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6 canned anchovies packed in olive oil, drained (oil reserved), divided 1 clove garlic, minced 1 tablespoon of reserved oil from anchovies 2 tablespoons extra-virgin olive oil 1 tablespoon red-wine vinegar 1 Pinch red pepper flakes 4 canned, roasted red bell peppers, quartered length-wise 1 can (15 1/2 ounces) cannellini beans, drained and rinsed 1/4 cup chopped, flat-leaf Italian parsley, divided 1 Juice of 1/2 lemon 1 Crusty bread (optional) |
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| Directions: | ||
| Preheat a broiler. Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes. Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley. Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired. |
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| Notes: | ||
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