Subject: French Roasted Peppers with Anchovies
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 13 2001 - 02:40:35 EST
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F O O D F U N N Y
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Here's a classic old food funny from reader Rob in Alpine, Alabama:
I was driving down a country road near my house the other day and saw
a 3-legged pig standing in a farmer's front yard. The farmer was also
standing there, so I indulged my curiosity and stopped the car. "I
see you have a 3 legged pig there. Is there a story behind that?" I
asked.
"Yup," the farmer said. "This here is a special pig. He saved me and
Mama's life a while back."
I stifled my disbelief and asked "How?"
"Well, it was late one night and we had just got to sleep when the
house caught fire, we still don't know why. Anyway, that ol' pig
busted down the door, ran upstairs, and cold-nosed us 'til we woke up
and realized what was goin' on. Yessir, if it wasn't for that pig, I
wouldn't be here today."
I was amazed at this story. "What a heroic pig," I said. "But that
doesn't explain the three legs."
"Oh that," the old farmer said. "Well, I figure, a good pig like
that, you don't eat all at once!"
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T O D A Y ' S R E C I P E
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Here's a classic and colorful nibble for your holiday cocktail party
or buffet dinner. You can substitute a small sliver of cheese or
chopped black olives for the anchovy haters, but leave the anchovies
on mine, please.
French Roasted Peppers with Anchovies
2 large red bell peppers (capsicums)
2 large green bell peppers (capsicums)
1 loaf thin French bread (baguette), sliced diagonally
32 anchovy fillets
3 tsb (45 ml) capers, drained
1 Tbs (15 ml) dried oregano or thyme
3 Tbs (45 ml) extra-virgin olive oil
Core and seed the peppers and cut each into 8 strips. Place the
pepper strips on a lightly oiled baking sheet and roast in a preheated
350F (180C) oven until tender and lightly browned on the edges, 15 to
20 minutes. Place a strip of pepper on each of the slices of French
bread. Top each with an anchovy fillet, a couple of capers, a
sprinkle of dried herb, and a few drops of olive oil. Serve warm or
at room temperature. Serves 8 to 10.
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