I made this for dinner tonight not expecting Lyndon to go on (and on) about it! He loved it. So flavoursome and tasty he thought and I tended to agree with him. He said if he had to mark me out of 10 I would have got 10 out of 10 for this meal! What a compliment hey...*Taken from Karen Martini's 'Where The Heart Is'*
Ingredients
2 punnets (500 g) cherry tomatoes, halved
5 tbs black olives, pitted and finely chopped
4 sprigs oregano, torn
4 sprigs flat-leaf parsley, chopped
2 cloves garlic, finely chopped
salt flakes and freshly ground black pepper
4 red capsicums, halved and seeded
3/4 cup (55 g) homemade breadcrumbs
1/2 cup (125 ml) extra virgin olive oil
8 anchovy fillets, sliced length ways
Method
Preheat oven to 150C.
Combine tomatoes, olives, herbs and garlic in a medium bowl. Season with salt and pepper. Place capsicum halves on a lightly greased baking tray and fill with the tomato mixture. Sprinkle with breadcrumbs and drizzle with olive oil. Place anchovies on top in a crisscross pattern. Cover with foil and bake for 35 minutes, then remove the foil and bake for another 25 minutes until soft and golden. Serve with pan juices served over.
Serves 4-8
Ingredients
2 punnets (500 g) cherry tomatoes, halved
5 tbs black olives, pitted and finely chopped
4 sprigs oregano, torn
4 sprigs flat-leaf parsley, chopped
2 cloves garlic, finely chopped
salt flakes and freshly ground black pepper
4 red capsicums, halved and seeded
3/4 cup (55 g) homemade breadcrumbs
1/2 cup (125 ml) extra virgin olive oil
8 anchovy fillets, sliced length ways
Method
Preheat oven to 150C.
Combine tomatoes, olives, herbs and garlic in a medium bowl. Season with salt and pepper. Place capsicum halves on a lightly greased baking tray and fill with the tomato mixture. Sprinkle with breadcrumbs and drizzle with olive oil. Place anchovies on top in a crisscross pattern. Cover with foil and bake for 35 minutes, then remove the foil and bake for another 25 minutes until soft and golden. Serve with pan juices served over.
Serves 4-8
2 comments:
I love anchovy!! I just eat them out of the jar -- or stick them on rye bread. This recipe sounds good though -- and not too complicated to make.
kimbofo - it was a really easy recipe to make and oh so delicious...
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