Grilled Chicken Anchovies Sauce
Put the red and green chili peppers in a batter, sprinkle with 4 tablespoons of olive oil and heat in a 200-degree oven for 20 minutes.
[Make anchovies sauce]
Add 2 tablespoons of olive oil and garlic to a frying pan and heat it. Once the garlic smells start to taste, add [A] in order to make it into a sauce.
Once the alcohol content in [2] is gone, remove from the heat and remove the crude heat.
Once the heat has subsided, transfer it to a food processor and stir to the extent that the caper remains grainy, and the sauce is ready.
Remove the baked chili peppers from the oven, remove the heat and peel them off. Cut the pieces vertically and remove any seeds inside.
Arrange the chili peppers on the bud, pour generously with the sauce you've made, and soak it in the sauce for about 5 minutes.
Place on a plate and pour a little olive oil and balsamic vinegar to finish.
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- Sweet chili pepper (red)
- 1 large
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- Sweet chili pepper (blue)
- 1 large
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- Olive oil for oven
- 4 tbsp
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- For olive oil
- 2 tbsp
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- garlic
- 1 tsp
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[A]
- capers
- 25g
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- Anchovies
- 4 filets
-
- Italian parsley
- 1 tablespoon
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- White wine
- 1 tablespoon
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- White wine vinegar
- 1 tablespoon
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- For finishing olive oil
- Small amount
-
- For finishing balsamic vinegar
- Small amount
