Typical Italian Pickled Peppers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 yellow pepper (s)
- 1 pepper (s), orange
- 1 red pepper (s)
- 6 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon thyme, chopped
- 3 anchovy fillet (s)
- 1 clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the peppers, remove the core, divide again and place with the cut side on a greased baking sheet.
- Place in the oven under the grill and roast for about 10 minutes. If the paprika skin turns black, then it is not a problem, but at the latest then the paprika quarters have to be out.
- Let the peppers cool and then peel off the skin with a sharp knife. Support the quarters from the inside with your fingers so that the peppers stay in shape.
- Mix a vinaigrette with olive oil, lemon juice, thyme, chopped garlic, salt and pepper and pour it over the pepper quarters. Add the anchovy fillets and let everything stand. It tastes delicious after just 1 hour.
- Of course, green peppers are also suitable. But we don`t like them and that`s why my recipe is yellow, orange, red.
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