It was October when we visited Giuliana Beltrami in Milan. Among the half dozen items on the lazy-susan antipasti table was a colorful array of roasted peppers.
Cut peppers - green, red, yellow, orange - into quarters lengthwise and remove the seeds and membranes. Toss with olive oil and arrange in rows in a large shallow baking dish, hollow side up. Sprinkle with salt and pepper. Into each cavity put 3 or 4 thin slices of garlic and 3 or 4 pieces of diced tomato. Top each with an anchovy filet, a small bit of butter and a scant teaspoon of olive oil. Bake at 325 degrees for about half an hour. Allow to come to room temperature and serve with trusty crusty bread.
More to come. But next week we have visitors from Spain and they promise to invade the kitchen to prepare some Mallorcan specialties. Don't miss it!