CALABRIAN EGG AND ANCHOVY ANTIPASTO

Preparation Method :

• Spear each of the peppers securely with a fork, through their stem ends. Heat the grill to high.
• When hot, turn the peppers over and over under the grill until their outer skin is burned and charred.
• When the peppers are cool enough to handle, peel off their skins.
• Cut each pepper into quarters, remove and discard the seeds, white ribs and core. Cut the flesh into thin strips.
• Shell each egg, cut in half and arrange them with the peppers and anchovy fillets on a dish.
• Mix the oil, garlic, parsley, salt and plenty of pepper together well.
• Spoon the sauce over the eggs, peppers and anchovies and let the dish stand at least 30 minutes.
• Garnish with flat-leaved parsley and serve.