Both red capsicums and tomatoes are bountiful in the summertime in very many countries around the world, I know, but somehow this entree seemed such an Aussie summer one to me. It was thirty-two degrees, with a storm on the way, and what we wanted was something really simple and cool.
The capsicums and local organic tomatoes, ripe and juicy, were at their seasonal best. With lots of delicious Patrice Newell garlic, some rich, fruity Primo Sicilian olive oil from Lario, and sweet anchovies, it all came together with some prosciutto, basil and aged balsamic vinegar. It was a brilliant red and perfect summer food. Very simple, very delicious and very gluten-free.
Rosie
RED CAPSICUMS WITH TOMATOES, ANCHOVIES AND PROSCIUTTO
Serves 10
5 red capsicums
10 very ripe, vine ripened tomatoes
2 cloves garlic, peeled and very finely sliced
5 anchovy fillets
125 ml olive oil
20 slices best quality prosciutto
Basil leaves
Aged balsamic vinegar
Preheat oven to 200°C. Cut red peppers in half from tip to stem, cutting through the stems but leaving them attached if possible. Discard seeds and trim away the internal spines.
Peel tomatoes by removing the core with a sharp knife and making a small cross in the skin at the top. In a large bowl immerse the tomatoes in boiling water for 15 seconds then plunge into cold water. The skin should come away easily. Cut the tomatoes in half.
Place half a tomato, cheek side up into each pepper half and place on an oven tray. Place a couple of garlic slices on each tomato cheek. Mash anchovy fillets into the olive oil and spoon evenly over the stuffed peppers. Bake for 15-20 minutes until the peppers are sizzling and beginning to colour.
Place two slices of prosciutto on each of 10 serving plates, top with two pepper halves, scatter with basil leaves and drizzle with a little aged balsamic vinegar. Serve warm or at room temperature.