Red Peppers Catalan-Style
|Black olives||3⁄4 Cup (12 tbs)|
|Slightly under ripe tomatoes||3|
|Garlic||2 Clove (10 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Wine vinegar||1 Tablespoon|
1 Put the eggs into a saucepan of cold salted water. Boil them for 10 minutes over low heat, then cool in cold water. Shell and quarter them.
2 Broil the red peppers under high heat or hold them in a flame on a fork until the skin bubbles and darken. Then hold them under cold water and peel. Split them in two, discarding the seeds and cut the flesh in thin strips.
3 Wash the anchovies under the cold tap to lose some of the salt and separate the fillets. Dry them.
4 Pit the olives. Wash, dry and chop the parsley. Wash, dry and quarter the tomatoes.
5 Peel the garlic and crush it with a spoonful of oil. Use this to season the anchovy fillets.
6 Arrange the peppers in the center of a round dish. Sprinkle the rest of the oil and the vinegar over them. Season with salt and pepper. Arrange the quartered tomatoes and hard-boiled eggs around the edge.
7 Use the anchovy fillets and the black olives to garnish the dish. Sprinkle with the chopped parsley and serve cold.