Photo by Regina Orlando.
3 large red bell peppers
2 tbsp capers, rinsed and pat dry
2 garlic cloves, minced
2 to 3 anchovy filets, minced
Several leaves of fresh basil, shredded or
1 tablespoon fresh minced flat leaf parsley
Salt and freshly ground black pepper
Extra virgin olive oil
3 buffalo mozzarella balls, 4 oz. each
To roast the peppers, place them over a gas burner with the flame turned on high or put them under a broiler. When the skins of the peppers are charred on one side, turn them to char the other side. Place peppers in a plastic bag and secure tightly. Leave the peppers in the bag until soft and cool. Peel the peppers, discard the seeds and cut them into 1/3-inch thin strips.
Place the peppers in a bowl and add the capers, garlic, anchovies and basil or parsley. Season with salt and several grindings of pepper. Sprinkle generously with extra virgin olive oil and toss well to combine. Taste, adjust the seasoning and set aside until ready to use. (The salad can be prepared up to this point a few hours ahead.)
When you are ready to serve, cut the mozzarella into thick slices and arrange them in the center of the serving dish. Season the mozzarella with salt and drizzle lightly with olive oil. Top mozzarella with a nice mound of pepper salad and serve.