4 yellow or bell peppers, 1 small can anchovies, drained, 1 tablespoon capers,
1/3 cup pitted green olives, 1 tablespoon mustard, 1 envelope gelatin, 2 cups
Chicken broth, 2 lemons, parsley springs, 1 tablespoon parsley chopped with
1 clove garlic. 1 bay leaf, 1 cup distilled while vinegar, 4-6 tablespoon olive
Oil, salt, pepper.
Cut the pepper in half lengthwise, remove the seeds, ribs, and stems (1). And
Cut into large strips(2). Place under the broiler, skin side up, until the skin turns
Black, then remove and scrape off the skin with a knife (3). A few at a time, boil
Pepper strip for 3 minutes in 1 quart water to which you added the vinegar, bay
Leaf and 1 tablespoon salt (4). Dry and place in a deep dish. Sprinkle with a little
Lemon juice, the chopped parsley, and garlic (5). 3-4 tablespoon oil, salt, and
Pepper add sliced if you wish (6). Let marinate about an hour.
Mash the pitted olives in a mortar with the anchovies, capers, and mustard, adding
Enough oil makes a paste (7). Lay the pepper out on a marble slab and spread each
One with a little of the paste (8). Roll up each strip (9). And arrange on a plate (10)
Decorate with lemon slice and parsley springs (11). And, if you like, sliced stuffed
Green olives. Refrigerate.
Combine 2 tablespoon strained lemon juice and 2 tablespoon of the chicken broth in
A small saucepan. Sprinkle with the gelatin and let soften 10 minutes, add remaining
Broth and stir over low heat until gelatin completely dissolves. Let cool to room
Temperature, then spoon over the pepper (12). Return the plate to the refrigeratorUntil the gelatin has completely set.