Anchovy And Roasted-pepper Salad With Goat Cheese


  • 2   large red bell peppers
  • 2   large yellow bell peppers
  • 10   cracked Sicilian green olives
  • 6   oil-packed anchovy fillets, finely chopped
  • 2 tablespoons  capers, drained
  • 1 teaspoon  chopped rosemary
  • 1 tablespoon  red wine vinegar
  • 2 tablespoons  extra-virgin olive oil, plus more for drizzling
  • 6   1-inch-thick slices of peasant bread
  • 1   large garlic clove, peeled
  • 1/2 pound  log soft goat cheese, cut into 12 rounds


For Eataly's Seafood Dishes, Mario Batali Enlisted The Help Of Dave Pasternack, Chef-partner At His Outstanding Restaurant Esca. "This Gives Dave Another Place To Play With Fish," Batali Says. "Plus, I Don't Go To The Olympics Witho Favicon
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