Even today, the sky got snowflakes, even today with the nose imagined the blue sky beyond the clouds, but today is a new day, a day other than Saturday, a day when greeting the past and live the present. I'm on a new road and new clothes and dress you my feet, finally, I have the red shoes, with heels, Dorothy.
ANCHOVY FILLETS WITH ROASTED PEPPERS
16/20 anchovies
1 yellow pepper 1 red pepper 1 egg
lemon juice to taste Oregano to taste Chives
1 dl olive oil
Salt to taste Pepper to taste
flake anchovies, without the head and backbone, and wash the fillets. Place in a shallow dish, add a pinch of salt, sprinkle with lemon juice and marinate for 2 hours turning them from time to time. Meanwhile, cook the egg for 8 / 10 minutes making firm, cool in cold water, peel and chop. Far from all toast the peppers over the flame and put them in a paper bag, let them cool, peeled, split in half, remove seeds and pith inside, wash quickly, cut into strips and put them in a bowl, add the oregano, chives, olive oil, a pinch of salt, pepper and mix the ingredients, then join the chopped hard-boiled egg. Place the mixture of peppers in a serving dish and lay it over the anchovy fillets, drained from the marinade.
recipe appeared in the newsletter QBSPACE of Friday, February 12, 2010.
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