Warm Roasted Peppers With Cannellini Beans And Anchovies Food

CANNELLINI BEANS AND RED PEPPERS WITH SAGE

Steps:

• In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Steps:

• Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

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.

PENNE WITH CANNELLINI BEANS AND ANCHOVIES

Steps:

• Combine first 3 ingredients and mince to form paste.
• Set aside.
• Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well) nonreactive pot over medium high heat.
• Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly.
• Stir in Italian seasoning and pepper, to taste.
• Transfer to a bowl and set aside.
• Wipe pot clean with a paper towel.
• Heat remaining oil in same pot over medium high heat.
• Sauté onion and red pepper, till soft(about 5 minutes).
• Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften.
• Stir in beans, tomato, and salt & pepper to taste.
• Cook about 1 minute until heated throughout.
• Transfer to a large bowl.
• Using same pot, cook pasta in boiling salted water 5 minutes.
• Add spinach and cook another 5 minutes, or until pasta is al dente.
• Drain through a colander, removing as much liquid as possible.
• Lightly stir pasta into bean mixture.
• Serve sprinkled with breadcrumbs and Parmesan cheese.

ROASTED RED-PEPPER SALAD WITH ANCHOVY WHITE BEANS

Steps:

• Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter and season with salt and pepper.
• Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan and greens.