An estival snack
… Still I’m astonished how basil, peppers and anchovy flavours melt together in this meal and keep a perfect balance between each other. I would not believe this if I hadn’t tasted it. So try this out! The peppers are easily prepared and a light, healthy and affordable summer meal. So, nothing to regret! FOR 2 PERSONS
2 yellow peppers
2-3 big, aromatic tomatoes
4 anchovy filets
some leaves of basilic
1 clove of garlic
fleur de sel
Bread (to accompany)
17 Preheat the oven to 190°C.
16 Slice peppers into halves.
15 Cut tomatoes into small cubes and
14 put into a bowl.
13 Pour a little bit of olive oil.
12 Add fleur de sel,
11 black pepper,
10 1 clove of finely chopped garlic and
9 mix well.
8 Cover the outsides of the peppers with a little olive oil and
7 Put them into a casserole.
6 Stuff each half with the tomato preparation.
5 Place one anchovy filet on top of each stuffed pepper.
4 Bake for about 20 minutes.
3 Serve immediately with fresh basil,
2 a splash of olive oil,
1 black pepper on top.
Serve with slices of your favourite bread.