Mousse Of Peppers With Anchovy Sauce Food

ROASTED RED PEPPER MOUSSE

Steps:

• Heat the oil in a saute pan and gently cook the garlic and onions until soft. Add the red peppers, 2/3 cup/150 ml of the stock and the tomato paste. Season with salt, black pepper and piment d'espelette. Simmer until the vegetables are tender and the liquid has completely evaporated. Puree with an immersion blender and transfer to a metal or glass bowl.
• Stir the gelatin into the remaining stock in a small saucepan and heat, stirring to dissolve. Mix it well into the puree. Set the mixture on a bed of ice and cool until the mixture mounds when dropped from a spoon. Check the seasonings, adding lemon for acidity if needed. (The mixture should be highly seasoned because the cream, once added, will dilute the taste a bit.)
• Whip the cream and gently fold it in. Pour the mixture into a mold, cover and chill until serving, at least 4 hours.

PEPPERS AND ANCHOVIES

Steps:

• Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

ROASTED RED PEPPERS WITH ANCHOVIES

Steps:

• Roast bell peppers directly over the flame of a gas burner, turning with tongs, until blackened all over. (Alternately, roast peppers under the broiler, turning, until skin has charred.) Transfer peppers to a large bowl, and cover with plastic wrap. Let steam about 15 minutes. Using paper towels, rub off skins; remove stems, ribs, and seeds. Cut each pepper lengthwise into 8 strips. Transfer to a small nonreactive (glass or ceramic) bowl.
• Add garlic and 1 tablespoon oil to peppers; let marinate at least 1 hour (or up to 2 days in the refrigerator, covered tightly).
• To serve, arrange peppers on a platter, and top each strip with an anchovy quarter. Sprinkle with crushed red pepper flakes, if desired, and drizzle with remaining teaspoon oil, dividing evenly.
• Nutrition Information
• (Per serving)
• Calories: 67
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Cholesterol: 3mg
• Carbohydrates: 4g
• Protein: 2g
• Sodium: 149mg
• Fiber: 1g

ANCHOVY SAUCE

Steps:

• Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
• Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
• Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

RED PEPPER & ANCHOVY SPAGHETTI

Steps:

• Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
• Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.
• When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.

MOUSSE OF PEPPERS WITH ANCHOVY SAUCE

Steps:

• First make the bechamel sauce. In a small saucepan bring the milk to a point just below boiling. Set aside.
• In another small saucepan melt the butter over low heat, add the flour and salt, and cook for 5 minutes, stirring constantly to remove lumps.
• Add the heated milk to the roux, whisking to prevent lumps, and cook over low heat, stirring constantly, for 15 minutes. Set aside.
• To make the mousse, preheat oven to 425 degrees. Roast the peppers for 40 minutes or until the sides soften and fall in. When they are cool enough to handle, pass through a sieve and set aside. Reduce oven to 350 degrees.
• Combine the eggs, cheese and salt and pepper with the pepper puree and the bechamel.
• Place in half-cup molds on a tray in the oven, and bake for 30 minutes.
• While the mousse is cooking, make the anchovy sauce. Mince the garlic and anchovies together. Place in a small saucepan. Add the olive oil and butter, and heat over a low flame until warm. Do not boil. Top mousse with sauce, and serve immediately.