Roasted Peppers and Anchovies

  • Serves

    serves 6-8


At Mamma 'Zu's restaurant in Richmond, Virginia, this simple, satisfying Italian appetizer is served with crusty bread. This recipe first appeared in the 2012 SAVEUR 100, with the article Mama 'Zu.


  • 12 oil-packed anchovy filets
  • 6 roasted red bell peppers, skins, stems, and seeds removed, cut into large strips
  • 14 cup roughly chopped flat-leaf parsley
  • 2 cloves garlic
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Alternately lay anchovy filets and strips of pepper on a serving platter in one layer. Combine parsley and garlic on a cutting board and finely chop together; sprinkle parsley-garlic mixture evenly over anchovies and peppers. Drizzle with oil and season with salt and pepper; let sit 10 minutes before serving to allow flavors to marry.

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