Roasted red peppers with anchovies, garlic, and goat cheese
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A few months ago, my parents described in great delicious detail a red bell pepper dish with anchovies and garlic they had made from the Canal House: Pronto cookbook, by Christopher Hirscheimer and Melissa Hamilton, and I couldn’t stop thinking about it. Ever since then, I've made dozens of variations. This recipe is adapted from theirs. I have just (surprise, surprise) ramped up the anchovy situation. And I add goat cheese and chopped arugula at the end. It's fabulous on grilled bread. And last night I chopped up the leftovers (with scissors, right in the dish) and tossed it all up with some penne. The peppers and cheese also work beautifully draped over a salad.
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