Carpaccio di Peperoni

Method

1. Place whole bell peppers on a baking sheet and roast at 220–240°C for 15–20 minutes until the skin is charred.
2. Cover the roasted peppers with a lid or plastic wrap and let steam for 10 minutes. Then peel off the skin.
3. Remove the stem, seeds, and white pith from the peppers. Cut the flesh into thin strips.
4. Place the pepper strips in a bowl and season with garlic cloves cut into pieces (skin on), salt, pepper, oregano, and a drizzle of olive oil. Let marinate for at least 30 minutes (preferably overnight in the fridge).
5. Meanwhile, strain the cooking juices from the peppers into a small saucepan. Reduce over low heat until a syrupy caramel forms. Season with a pinch of salt.
6. Prepare the sauce: In a bowl, combine lemon zest, balsamic vinegar, pepper, oregano, salt, olive oil, finely chopped rinsed salt-cured capers, and finely chopped anchovy fillets in oil. Add a splash of water and whisk to emulsify.
7. Crumble the feta cheese.
8. To plate: arrange the marinated pepper strips on a plate like a carpaccio. Spoon over the sauce, scatter a few whole capers, drizzle the pepper reduction, sprinkle the crumbled feta, and garnish with fresh basil leaves.