Roasted Peppers with Boquerones |
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Prep Time: 40 Minutes Cook Time: 125 Minutes |
Ready In: 165 Minutes Servings: 12 |
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In Spain, boquerones can be a variety of small fish, pickled or not. In the U.S., however, the term always refers to anchovies that have been pickled in vinegar (which whitens them). They have a flavor similar to pickled herring, which complements the sweetness of the roasted peppers. Ingredients:
6 large red bell peppers (3 pounds total) |
1 tablespoon sherry vinegar |
1 teaspoon sugar |
12 boquerones (white anchovy fillets in vinegar), drained, patted dry, and halved lengthwise |
Directions:
1. Preheat broiler.
2. Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes. Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes.
3. When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds. Cut peppers lengthwise into 1/4-inch-wide strips. Pour pepper juices through a sieve into another bowl, then add vinegar and sugar to juices, stirring until sugar is dissolved, then stir in peppers. Marinate peppers at room temperature, stirring occasionally, at least 2 hours.
4. Spoon peppers and juices into a shallow bowl and arrange anchovy strips decoratively on top.
5. Cooks' note: Peppers can marinate (without anchovies), covered and chilled, up to 3 days. Bring to room temperature before serving.
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