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Peppers, Malaga Style


submitted by sarahjane on Jul-19-04
servings: (not specified)

Adapted from The Islington Cookbook

6-8 peppers, either red or mixed, sliced
2 onions, sliced
1/2 cup raisins
6-8 anchovies, chopped
1/4 cup capers
1/4 cup extra virgin olive oil
black pepper
2 tbsp fresh parsley, chopped
 
Preheat oven to 400 degrees
Place peppers and onions into gratin dish,
Add raisins, capers, anchovies and oil.  Mix together.
Cover with lid or tinfoil and roast 30 minutes, stirring once or twice
Add black pepper and stir in parsley
 
Can be served either hot or cold (I usually serve it at room temperature)



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