6 multi-colored bell peppers
6 small anchovy fillets in oil, drained and halved
1/4 cup capers
16 small marjoram leaves
Extra virgin olive oil, for topping
Sea salt and freshly ground black pepper
Roast the peppers whole over an open flame on a gas-stove top, rotating them constantly, until blackened. Transfer them into a glass bowl, cover it with plastic wrap, and set aside. When the peppers have cooled to room temperature, peel off the skin and remove the seeds. Tear into quarters and place on a serving plate.
Top the peppers with halved anchovies, capers, and marjoram; drizzle on olive oil; and sprinkle liberally with flaky sea salt and ground black pepper to taste.
Brooks Reitz of Leon’s Oyster Shop and Little Jack’s Tavern serves a savory supper of bison steaks, roasted carrots, and charred peppers
