 |
4
large capsicum of assorted colors |
|
8
anchovies, packed in salt, rinsed |
| |
and
bones removed |
|
3
cloves of garlic, very thinly sliced |
|
12
black kalamata olives |
|
15
grams/ 1 tablespoon parsley, finely |
| |
chopped |
|
60ml/
4 tablespoons extra virgin olive oil |
|
|
Roast
the peppers on a grill or under the broiler, until the skins are
completely charred. When cool enough to handle, remove the skins
with a damp towel. Slice the peppers into 2 cm strips. Arrange the
peppers, anchovies and olives on a platter and scatter the garlic
over the top. Garnish with the chopped parsley, and drizzle the
extra virgin olive oil over all.
|
