Ingredients:
150ml of olive oil
6 Large red peppers roasted and skinned then seeded, sliced into a 5mm dice
50g of thyme
15 Anchovy fillets
Hand full of torn basil leaves
50g of capers diced
50ml of balsamic dressing
4 Cloves of garlic, crushed
Heat the oil, add peppers, garlic and thyme sauté for about five minutes
Add anchovy and cook till anchovies are melted into the peppers
Season carefully as the anchovies can be salty
Finish with capers, gurkins, balsamic vinegar and basil
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