Poor Man’s Supper

Name: Poor Man’s Supper
Yield: serves 6
Ingredients: 6 bell peppers, preferably a combination of red and yellow; 6 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; 7 anchovy fillets, coarsely chopped (about 1 tablespoon packed); 1 cup pitted black oil-cured olives; 2 tablespoons small capers, drained; 2 tablespoons chopped fresh Italian parsley; 1/4 teaspoon peperoncino flakes, or to taste; 1 plump garlic clove, peeled and thinly sliced

December 9, 2011

This colorful salad combines grilled fresh peppers with the savory condiments from the Umbrian pantry—anchovies, capers, olives, and, of course, olive oil. I like to serve it on a platter of affettati (sliced prosciutto and other cured meats), or as a topping for grilled bread. And with the addition of fresh mozzarella, hard-cooked eggs, or boiled potatoes, it becomes a light yet satisfying summer lunch. The basic salad in the recipe can be assembled ahead of time and refrigerated—let it come to room temperature before adding embellishments and serving.

Recipe notes

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