Ingredients:
2 tablespoons olive oil
8 meaty peppers, cored but left whole
1½ heads garlic, cloves separated, smashed and peeled
1 2-ounce can anchovy fillets, drained, reserving the oil
1 teaspoon Greek oregano
freshly ground black pepper
2 10-ounce rounds buffalo milk mozzarella, or other fresh mozzarella

Directions:

  1. Place rack in upper third of oven. Preheat the oven to 350 degrees.
  2. Coat a 16×13-inch roasting pan with a little oil. Add the peppers and drizzle with the remaining oil. Roast for 30 minutes. Turn the peppers over and rotate in the pan. Cook for another 30 minutes.
  3. Turn the peppers and rotate in the pan again. Add the garlic to the center of the pan. Cook another 15 minutes. Turn the garlic over. Cook for another 15 minutes, or until the peppers are very soft and collapsed.
  4. Remove the garlic and peppers to a plate. Loosen the caramelized juices from the pan with a wooden spoon. Pour over the peppers. Cover loosely with a cloth and let cool.
  5. To make the peppers with anchovies – just before serving, drain the liquid from the peppers into a small saucepan. Stir in 1 teaspoon dried Greek oregano and the reserved anchovy oil. Add 2 or more chopped anchovy fillets and cook over low heat until the anchovy dissolves. Taste for saltiness. Add freshly ground pepper. Let cool.
  6. To serve, slice the mozzarella lengthwise. Arrange the peppers and garlic on a platter, overlapping peppers and garlic with the mozzarella slices. Top with anchovy fillets. Drizzle the dressing on top.

Serves 6-8