Pickled Peppers N°2

Quarter the peppers, clean them, and place them end to end, skin side up, on a baking sheet. Roast on the top rack for eight min under the broiler until the skin turns almost black and blisters. Remove the peppers from the heat, cover with a wet dishcloth, and let stand for five min.

Skin the peppers. Cut the olives from the stone and chop the flesh. When cooled, rinse and dry the anchovy fillets and cut them into thin strips. Peel the garlic, press it into the olive oil and stir. Pluck savory leaves from stems and chop.

Place 1/3 of the peppers in a shallow dish. Evenly distribute 1/3 each of olives, anchovies, savory and garlic oil on top and season with pepper. Layer the remaining ingredients on top in two layers as well.

Cover the peppers tightly with plastic wrap and refrigerate for at least 24 hours. Remove from the refrigerator 120 minutes before serving.

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