- 3 red capsicum
- ½ garlic clove, very thinly sliced on a mandoline
- 50 ml Banyuls vinegar (see note)
- 50 ml extra-virgin olive oil
- 3 white anchovies (see note), halved lengthways
- Grissini (optional), to serve
- 2 tbsp tomato water, squeezed by hand from 2-3 tomatoes and strained
- 2 tsp Banyuls vinegar (see note)
- 2 tsp extra-virgin olive oil
- 1/4 garlic clove, finely grated
- 1Preheat a barbecue to high. Grill capsicum, turning, until black all over (12-14 minutes; alternatively, place capsicum directly on a gas flame on high, turning occasionally, until blackened). Transfer to a bowl, cover with plastic wrap and leave to cool (40-50 minutes). Peel over a bowl, discarding seeds and reserving juice. Strain the juice and run the capsicum through it to help remove all seeds and skin, then tear into wide strips. Lay in a container, add garlic, vinegar and oil and season with salt to taste. Cover and refrigerate to marinate (2 hours, or overnight).
- 2For vinaigrette, whisk ingredients in a bowl to combine and season to taste with salt.
- 3Lay anchovies on a serving plate, cover with capsicum and dress with vinaigrette. Season to taste with salt and serve with grissini.
Pepperell uses Ortiz white anchovies, available from Simon Johnson and select delicatessens. Substitute another white or good-quality anchovy. Banyuls vinegar is available from The Essential Ingredient and selected delicatessens. Substitute aged sherry or red wine vinegar mixed with a pinch of sugar. Wine suggestion 2016 Radikon Pinot Grigio. Fragrant, pink and electric. An iconic winemaker. Wine suggestion by Andy Tyson.