Pan-braised peppers with anchovies
Red pepper strips gently cooked in a pan with oil and garlic, topped with anchovies at the end.
Active time25 min
CookingNot specified
Total45 min
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Ingredients
- 10 g garlic
- 800 g red peppers
- 60 g anchovy fillets in oil (drained weight)
- 40 ml olive oil
Preparation
Wash the peppers, remove the stalks and seeds, then cut into thin strips about 1 cm wide. Peel and chop the garlic.
10 g garlic800 g red peppers- knife
Heat the oil in a sauté pan and add the peppers. Cover and cook gently for 20 to 25 minutes, stirring often until tender. Add the garlic for the final 5 minutes. Add a spoonful of cooking water if necessary to prevent sticking.
40 ml olive oil- sauté pan
- lid
Drain the anchovies, lay them on the peppers and warm gently for 2 minutes. Serve warm.
60 g anchovy fillets in oil (drained weight)- sauté pan
- spatula
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration