The fresh and aromatic anchovy salad is the perfect stuffing for roasted peppers, creating a delicious appetizer to accompany your ouzo and raki drink.
Serves: 6 Preparation time: 15 mins Cooks in: 20 mins Ready in: 35 mins
6 Florina peppers
200 g marinated anchovies cut into three pieces
3 small tomatoes (preferably pomodoro tomatoes)
1 tablespoon of capers (remove the salt before use), cut into large pieces
½ cup of parsley, chopped
2 spring onions, chopped
1 tablespoon dill, chopped
80 g Cretan type wholegrain crouton dry biscuits, cut into large pieces
1/3 cup of olive oil
1-2 teaspoon of wine vinegar
1-2 green peppers, cut into 6 large pieces of round shape
Wash the peppers, pour some oil over them and place them in a pan. Bake the peppers at 220oC for about 20 minutes, turning them until they are cooked on all sides. Alternatively, you can use your grill and bake them on all sides until they get golden brown.
Remove the peppers from the oven, cover them with plastic film to soften their skin and allow them to cool down. Remove their skin keeping the stem and pulling carefully making sure not to tear the peppers. Cut the stem and then remove the inner seeds.
Prepare the filling: Cut the tomatoes into small cubes and put them in a strainer to remove most of their juice. Use a medium-sized bowl to mix the anchovies with tomatoes, capers, parsley, green onions, dill, salt and pepper. Then, add crouton dry biscuits and one tablespoon of oil and stir.
Fill the peppers with the above filling and close the peppers with the round piece of green pepper. Place them on a platter. Mix the remaining oil with the vinegar and pour over the peppers. If you like, you can garnish the dish with chopped parsley.
Tip: You can replace the anchovies with boiled octopus or other seafood, or feta cheese cut into cubes.