“Percy Piper picked a peck of pickled peppers;
A peck of pickled peppers Percy Piper picked;
If Percy Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Percy Piper picked?”
(It’s Peter in the original tongue twister, and it’s just as difficult with Percy!)
The “Percy” in the title is a friend of a friend.
These peppers have a delicious savoury taste, a lovely look, and help to cheer up a dull unseasonal day…
The secret is to take care slicing them thin and then sautéeing them slow and long.
We had them yesterday for lunch with a poached egg on top and a fennel salad.
4 red peppers— sliced finely–lengthwise
10 anchovy fillets–pulped with a pinch of salt
1 tablespoon of capers–roughly chopped
3 tablespoons olive oil
generous twists of black pepper
- Heat the olive oil in a large sauté pan and soften the peppers gently over a low heat.
- It’s worth taking the time to do this–at least an hour.
- Stir in the anchovies–without breaking up the peppers–until they melt.
- Heat the oven to 180˚
- Stir the capers into the peppers and season with black pepper.
- Fold them into a pleasing ovenproof dish and heat them through for about 10 minutes
- Serve them warm with more olive oil drizzled over (and the egg on top if you like.)