Peperoni con bagna cauda (grilled capsicum with bagna cauda)

Recipes / Fish

Bagna cauda literally means ‘hot bath’. It must be made just before serving, as it will separate if left to stand for too long.

Recipe «Peperoni con bagna cauda (grilled capsicum with bagna cauda)» presented in category Recipes / Fish, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2 red capsicums, quartered, 2 yellow capsicums, quartered, 1 large ciabatta loaf, cut into 1.5cm slices, chargrilled, 6 garlic cloves, 90g good-quality anchovies , 150ml extra virgin olive oil, 100g unsalted butter .

Ingredients:

  • 2 red capsicums, quartered 
  • 2 yellow capsicums, quartered 
  • 1 large ciabatta loaf, cut into 1.5cm slices, chargrilled 
  • 6 garlic cloves 
  • 90g good-quality anchovies 
  • 150ml extra virgin olive oil 
  • 100g unsalted butter 

Instructions

  1. For the bagna cauda, blanch the garlic cloves in a small saucepan of boiling water for 20 seconds. Repeat process twice more, changing the water between each.
  2. Place garlic in a small pan over low heat with the anchovies, oil and butter. Cook for 1 hour, stirring occasionally and gently breaking up with a wooden spoon, until the garlic and anchovies have completely broken down.
  3. Meanwhile, preheat the grill to high. Place capsicum under the grill, skin-side up, for 3-4 minutes until skins blacken and blister. Transfer to a plastic bag, or place in a bowl and cover with plastic wrap, and allow to cool. Once cool, remove skins, then cut into thick strips.
  4. To serve, top grilled bread slices with capsicum, and drizzle over bagna cauda.