Burned Capsicums With Anchovies


  • 1 nos. red capsicum

  • 1 nos. yellow capsicum

  • 2 tbsp extra virgin olive oil

  • 2 tbsp Balsamic vinegar


  • 1/4 tsp crushed black pepper

  • 5 blades fresh Basil leaves

  • 1 nos. tomato (blanched, skinless)

  • 2 pieces anchovy fillet in can


  1. Burn the capsicums onto fire rack, until black color, remove from fire.

  2. Rinse the burned capsicums under running cool water, then slowly remove the skin. Drain well, cut them into slices, then mix with olive oil. Balsamic vinegar and black pepper.

To Assemble:

  1. Place the red capsicum pieces on the platter, top with leaves.

  2. Next, top with the skinless tomato and anchovy fillets, sprinkle crushed black pepper. Serve at once.

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