6 tablespoons of La Rambla Extra Virgin Olive Oil 1 red pepper 1 green pepper 1 yellow bell pepper 2 teaspoons capers, finely chopped 4 anchovy fillets, finely chopped 3 tablespoons fresh basil leaves, cut into strips
Cut the peppers in half, remove the seeds and the membranes and place in a mold with a wire rack, with the cut side turned down. Brush the peppers with a little oil and grill, on the previously hot grill, until the skin burns and blisters. Cover them with a cloth or store them in a closed plastic bag to cool. In this way, the skin separates from the pulp more easily. Remove the skin, pulp into thick strips and place in a bowl. Add the capers, anchovies and basil in a jar, add the oil and pour the mixture over the peppers. Salt and pepper to taste. Refrigerate and marinate for 45 minutes before serving. Serve as a raw salad.