July 13, 2015
8 slices of French baguette, each one 1.5 cm thick
2 sweet peppers (1 yellow and 1 red)
50 g parmigiano reggiano in a whole piece
6 anchovy fillets in oil
1 clove of garlic
a sprig of parsley
40 g Bertolli Gentile Extra Virgin Olive Oil
1. Roast the peppers directly over the flame, turning them carefully on all sides. Remove the scorched skin and seeds and cut the flesh into chunks.
2. Finely chop the parsley, put into a bowl with the peppers, the clove of garlic cut in half, the broken up anchovy fillets and a little oil and salt.
3. Shave the parmigiano and add it to the bowl.
4. Toast the slices of bread, if possible on a griddle, top with the pepper mixture after removing the garlic and serve.