Serves: 6
Total Calories: 69

4 large red bell peppers or yellow bell pepper
3 tablespoons olive oil
8 anchovies fillets, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped basil
1 clove garlic, minced
1 tablespoon capers
salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar

1 Cut out the cores and seeds from the peppers. Cut peppers into 1/2-inch strips and trim away the white membranes.

2 Heat the oil over medium heat in a large skillet. Add the pepper strips and cook 20 to 25 minutes or until tender, stirring frequently.

3 Add the remaining ingredients. Raise the heat and cook, stirring occasionally, until most of the liquid evaporates. Let cool. Serve at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 69
Calories from Fat: 60

More Recipes from the Cook'n in Italy Cookbook:
* Antipasti
Asparagus and Egg Salad
Asparagus and Prosciutto Rolls
Baked Scallops with Marsala and Almonds
Basil Fritters
Beans and Greens Toasts
Black Olives with Citrus
Broccoli Toasts
Chicken Liver Toasts
Chicken and Olive Pâté
Chickpea Toasts
Eggplant Caviar
Eggplant and Tomato Toasts
Figs and Melon with Prosciutto
Fried Sage Leaves
Garlic Bruschetta
Goat Cheese with Herbs
Goat Cheese, Valle d'Aosta Style
Gorgonzola Biscuits
Gorgonzola-Stuffed Endive
Grilled Cheese and Prosciutto Skewers
Grilled Mozzarella
Lemon Meatballs
Little Orange Rice Balls
Marinated Mushrooms
Marinated Olives
Melted Cheese, Silversmith's Style
Montasio Cheese Crisps
Mozzarella in a Carriage
Mushroom Pâté of the Two Sicilies
Mushrooms Stuffed with Mozzarella and Prosciutto
Olive Oil Dip
Parmesan Custards
Peppers Piedmontese
Piedmontese Hot Bath
Poor Man’s Caviar
Provolone in Pizza Sauce
Roasted Figs in Prosciutto
Roasted Olives
Roasted Pepper Rolls
Roasted Radicchio with Mozzarella and Anchovies
Roman Skewered Mozzarella Sandwiches
Salt Cod Puree
Scallops al Gratin
Seafood Salad
Sicilian Chickpea Flour Fritters
Spicy Olives in the Pan
Stuffed Eggs
Sun-Dried Tomato Spread
Sweet-and-Sour Eggplant
Telephone-Wire Rice Balls
Tomato Bruchetta
Tomato and Avocado Bruschetta
Tuna Spread
Tuna-Stuffed Eggs
Tuna-Stuffed Peppers
Veal-Stuffed Mushrooms
Walnut Cheese Wafers
Warm Ricotta in Fresh Tomato Sauce
Zucchini Fritters
Zucchini and Cheese Toasts