Yield: 6 servings
|2 kilograms||Red and yellow peppers|
|200 millilitres||Olive oil|
|100 grams||Anchovy (reserved)|
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Bake the peppers for 30 mins until the skins become brown. Remove, skin and seed. Chop anchovy very fine and mix with olive oil. spread pepper on the plate. Dress with olive oil. Sprinkle with parsley.
Source: Given to share with the express permission of Chef de Cuisine