Rachel Roddy’s Recipe for Roasted Pepper, Tuna and Anchovy Toast | Food
IIn Calabria, there is a special variety of peperoncino which is roughly the size of a small, slightly flattened plum, with letterbox red flesh, crunchy and slightly tangy. While the flesh makes your mouth warm, the tiny seeds have real heat that at first doesn’t seem so intense, until it grows and grows, then you touch your contact lens. It is the same with the lapidary veins, so for some preparations both are hollowed out. When stuffed, for example, where the seedless hollow shells are boiled briefly in water and red wine vinegar, then drained, before being filled with a pounded mixture of tuna, anchovies and capers, and finally, covered with olive oil.
I remember seeing jars of peperoncini piccanti ripieni di tonno, alici e capperi in stores, and even though I knew they were edible and most likely delicious, I couldn’t shake the idea that the red shells and white garnish appeared to be storybook mushrooms or psychedelic specimens. It was at the Anna Tasca Lanza Cooking School, however, when an oval plate was pulled out of it before dinner, that I discovered that the small marinated peppers briefly stuffed with salted fish are one of the things. tastier. The other thing about them is that they are often a little too big to eat in one bite, but don’t try to bite them in half as the filling will end up on your shoe. To avoid a similar risk with this week’s recipe, which is inspired by the peperoncini storybook, Decide if you want to make the squares of toast a bite or two.
Either way, place two large red peppers on a baking sheet and in a hot oven for 30 to 40 minutes, turning occasionally, until charred. Put them in a bowl, cover with a plate and steam for 20 minutes and cool. Working over the bowl, separate the charred skin, seeds and stalk from the flesh of the pepper. Tear the flesh into thick strips and put it in a clean bowl with a pinch of salt, a tablespoon of red wine vinegar and a little olive oil, and let stand. Using a food processor or a sharp knife, mix or slice 15g of capers, 20g of anchovy fillets, a small handful of parsley leaves and 100g of tuna in olive oil, drained, into a thick paste. If you’re working with a knife, scrape everything into a bowl, then add enough olive oil to make a soft, spreadable dough. It almost certainly won’t need the extra salt, but taste and check anyway. When ready to serve, make toast, cut them into bite-sized squares, spread each with a little dough and cover with a velvet loop of marinated pepper. If you are afraid of slipping, secure it with a toothpick.
A friend once described it feeling like being presented with a series of delicious things before a meal like a bell at a railway crossing. She spoke specifically of Polish zakąski, which (and I hope I remember it correctly) means “something to bite “ and, of course, is accompanied by something to drink. But we decided that the bell to a crossing feel, the ding-ding-ding-ding in response to very tasty things, was universal, and especially when things are fishy, salty, or fried – or, better again, all three combined. And, of course, the best thing about them is that not only are they delicious, but they are also the bell that warns that something is about to happen, although the danger is that the train meal will be. not up to the ding-ding-ding-ding, but that’s another column.
Toasts with roasted peppers, tuna, anchovies and capers
For even more excitement, serve them with strips of breaded and fried zucchini or sage leaves (or anything fried, for that matter), cubes of salted cheese impaled on a toothpick with a green olive, more anchovies, salami, cheese crackers with Philadelphia or a large bowl of salt and vinegar crisps. For extra warmth, serve or eat with people you haven’t seen in months and months.
Serves 6-8, as antipasti
2 red peppers
Salt and black pepper
Red wine vinegar
extra virgin olive oil
15g of capers, rinsed
1 small handle parsley leaves
100g of tuna in olive oil, drained
Toast, cut into small squares
Place the peppers on a baking sheet and in a hot oven for 30 to 40 minutes, turning occasionally until charred. Put them in a bowl, cover with a plate and steam and cool for 20 minutes. Working over the bowl, separate the charred skin, seeds and stalk from the flesh of the pepper. Tear the flesh into thick strips and put in a clean bowl with a pinch of salt, a tablespoon of red wine vinegar and a little olive oil, and let stand.
Using a food processor or sharp knife, mix or mince the capers, anchovies, parsley and tuna into a thick paste. Scrape into a bowl, then add enough olive oil to make a spread, taste and adjust if necessary.
When you’re ready to eat, make the toast, cut it into bite-sized squares, spread each with a little dough and cover with a loop of pickled pepper.