(Pane con Peperoni alle Acciughe) Dont let the anchovies scare you away - they dont taste fishy, just add depth of flavor. Bruschetta - These recipes are from an Italian cooking class... Preheat oven to 375 F Heat olive oil over med. heat in an oven proof pan. Add peppers and cook over high heat until they become limp. Discard excess liquid, season with pepper, add the capers and anchovies. Cook over med. heat until anchovies are completely melted into the mixture. Place the pan in the oven and let mixture cook, uncovered, until the peppers look and smell roasted and have dried out a bit. Turn them over 2-3 times so they dont burn. Serve warm or at room temp. with crusty french bread or bruschetta toasts rubbed with garlic. Posted to FOODWINE Digest 13 Mar 97 by Nancy Brandt on Mar 14, 1997