Red Peppers with Anchovies

Ingredients:

1 (12 oz.) jar of roasted red peppers
4 garlic cloves
4 tablespoon olive oil
1 small can anchovies

Procedure:

The peppers should not be in vinegar or with any spices. Look for glass jars or cans of whole roasted peppers. If you aren’t able to find them, look for containers with large pieces of pepper. The jar or can should contain approximately the equivalent of 2 red bell peppers. Drain the peppers and pat dry with a paper towel. Carefully remove any membranes or seeds that may remain. Cut the peppers into 1/2 inch wide strips. Peel the garlic cloves and slice thinly. Heat the olive oil in a large frying pan on low heat. Add the garlic and sauté until golden brown. Then, add the pepper strips. Sauté mixture for about 10 minutes. Remove from heat and place pepper mixture on a platter. Take 4 to 5 anchovies from can and pat with a paper towel to remove excess oil and salt. Coil and arrange on platter with red peppers. Serve cold or warm with slices of French-style bread. Makes 8 servings.