Rolls Of Peppers And Anchovies

Preparation:

Preparation: Wash the peppers, dry them, pierce them with a fork on the stem side and pass them directly over the gas flame, kept at maximum, turning them continuously until all the skin is completely browned. As they are ready, close the peppers in a bread paper bag, leaving them there for half an hour: the steam that will form inside will cause the skin to detach from the pulp, facilitating the subsequent peeling operation. Remove the skin by scraping the peppers with a small knife and eliminating the residues with kitchen paper, avoiding, if possible, washing them. Obtain four regular layers from each pepper and clean them of the seeds and internal white filaments. Line up the pepper flakes on the table, sprinkle them with salt and pepper and wrap each one around an anchovy fillet. Arrange them in a deep dish and drizzle with oil then seal the dish and keep the rolls in the fridge for a day or two. When ready to serve, place them on a serving plate covered with head lettuce leaves and complete with halved cherry tomatoes.