Anchovy Wrapped Olives Recipes

Steps:

• Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
• Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
• Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.

Steps:

• Mix 3/4 cup mayonnaise, 1/2 cup chopped pitted kalamata olives, 4 chopped anchovies, 1 tablespoon chopped parsley and 2 teaspoons dijon mustard.

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.