• 6 each, red and yellow peppers
  • 1 loaf of country italian bread such as pugliese or ciabatta
  • extra-virgin olive oil
  • black pepper and sea-salt
  • 3 cloves of garlic
  • 1 bunch of fresh basil
  • 50 g capers
  • 120 g quality marinated anchovies


  • Begin by grilling the peppers all over until blackened: to remove the skins, place all of these into a plastic bag and seal it. Leave until they have cooled.
  • When cool enough rub the peppers with your hands and the skin will come off; rinse under cold water to remove the seeds.
  • Place all the peppers on a large platter and arrange over them thin slices of garlic, the anchovies, fresh basil and some salt and pepper. When ready, dress generously with the olive oil.
  • Before serving, slice the bread and rub all over first with raw garlic, then drizzle with olive oil. Use your grill to toast on both sides or use a grill pan or ordinary non stick frying pan over a high-heat. Serve with the charred peppers.