Olives Stuffed With Almonds Anchovies Peppers Recipe 425 Food

OLIVES STUFFED WITH ALMONDS, ANCHOVIES & PEPPERS RECIPE - (4.2/5)

Steps:

• With the side of a large chef's knife, lightly crush each of the olives and remove the pits, keeping the olives as intact as possible. Stuff 1 almond, 1 anchovy strip and 1 piquillo strip into each olive. Place the stuffed olives on a platter. In a bowl, stir together the olive oil, vinegar, garlic and orange zest. Pour over the olives and marinate at room temperature for at least 30 minutes or up to 2 hours.

SAVOURY ANCHOVY STUFFED BELL PEPPERS

Steps:

• Pre-heat the oven to 350°F.
• Place the pepper halves in a lightly oiled ovenproof dish.
• Mix the rice, anchovies, garlic, oil, tomatoes and chopped basil together.
• Spoon the filling into the peppers.
• Bake for 30-35 minutes until the peppers are cooked.
• Garnish with a few basil leaves.
• Serve one red and one yellow half to each person.

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.

ALMOND-STUFFED GREEN OLIVES

Steps:

• Stuff olives with almonds and in a glass bowl combine with remaining ingredients. Marinate olives, covered and chilled, at least 3 days and up to 1 week. Let olives stand at room temperature 15 minutes 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.

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.

MARINATED ALMOND-STUFFED OLIVES

Steps:

• Insert an almond into each ripe olive; place in a large bowl. Add pimiento-stuffed olives with olive juice. In a small bowl, whisk vinegar, wine, oil, garlic, sugar and seasonings. Pour mixture over olives. Refrigerate, covered, 8 hours or overnight, stirring occasionally. Transfer to a serving bowl.