Roasted yellow bell peppersa with anchovies, capers and tomato
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They look modest but their strength is the explosion of flavors: sweet yellow peppers filled with salted anchovies and capers, a slice of fresh tomato, slowly oven-roasted in olive oil and a touch of butter. Such an elementary taste does not even need salt or pepper. <br />I have been baking this appetizer for more than two decades and I have no clue where did I get the recipe from. It certainly has a strong Italian character, but I cannot tell, if I got the recipe from a friend, I read it on a food magazine – in pre-internet times - and whether I had added my own modification or not. <br />Yet, what I can claim for sure is that this works only with yellow bell peppers, because they are the sweetest of all. <br />
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