Adapted from Marcella Hazan


8 medium sweet peppers

10 large or 20 medium flat anchovies




3 TBL capers

4 cloves garlic lightly crushed and peeled

Olive oil

  1. Place peppers under hot broiler. When skin swells and is partially charred turn. Repeat on all sides and peel while hot.
  2. Cut peppers into stripes 1 ½ to 2 inches wide and remove seeds and pulpy inner core. Pat stripes dry with paper towel or cloth.
  3. Choose a dish that will take 4 layers of peppers.
  4. Arrange a layer of peppers top with 4-5 anchovies, tiny pinch of salt, generous grind of pepper, small pinch oregano, a few capers and one crushed clove of garlic.
  5. Repeat until you have used all the peppers and anchovies. Add enough olive oil to cover the top layer.
  6. Refrigerate at least 4 hours and bring to room temperature before serving. If you prepare several days ahead of time remove the garlic after 24 hours.