|1 large||Hand basil leaves|
|1 tablespoon||Chopped thyme leaves|
|½ tablespoon||Chopped winter savory leaves|
|3||Cloves garlic; chopped|
|2½ ounce||Small black olives|
|4 tablespoons||Freshly made breadcrumbs; up to 5|
|3 tablespoons||Olive oil; up to 4|
Put the peppers under a grill or directly on to a gas flame, turning them frequently until they are charred on all sides. Leave to cool in a plastic bag, then strip off the skin under cold running water. Halve them and remove the seeds and stalks. Dry on kitchen paper and cut into slices.
Heat the oven to 200C. Immerse the tomatoes in boiling water for a few seconds. Drain and skin them and cut into thick slices. Cut the anchovy fillets in half and tear the basil leaves into small pieces.
Lightly oil a tian or gratin dish and line the bottom with a layer of tomatoes (about a third). Spread over them half the anchovies, a sprinkling of herbs and garlic and half the olives. Season with black pepper. Cover with a layer of half the peppers, followed by another layer of tomatoes.
Repeat the anchovies, herbs, garlic, olives and black pepper seasoning. Add the rest of the peppers and a final layer of tomatoes.
Scatter the breadcrumbs on top, drizzle over the oil and bake for 30 minutes. Serve warm or cold, but not chilled.
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Carlton Food Network
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