List of Ingredients
- 4 of large yellow bell peppers
- 2 OZ. of saltpacked capers
- 3 of saltpacked anchovies
- Garlic
- Olive oil
- Tomato passata
- Rustic bread
- Salt
Method
Cut the yellow bell peppers in half, remove the stems, seeds and internal ribs. Rinse them well under running water and then cut them into strips. In a saucepan, heat 1/2 cup of oil and a peeled whole clove of garlic. Let it brown slightly, then add the bell peppers.
Stir and let them soften over medium heat, then season with salt and add a cup of tomato passata diluted with 1/2 cup of hot water. Rinse the capers, removing all the salt. Drain them thoroughly, then chop them together with the anchovies, which should be de-boned and rinsed of the salt.
Combine this mixture with the cooked bell peppers, letting the flavors meld together for 1 to 2 minutes. Serve the Neapolitan peppers with crispy slices of rustic bread fried in hot oil and dried on a paper towel.