First you need to heat the oven to maximum temperature. Thoroughly wash peppers and dry. Lay the peppers on a baking sheet, the laid parchment paper, and cook in the oven at a temperature of 180-200 ° for about 30-40 minutes.

When the surface of the peppers will be wrinkled and brown, you can remove them from the oven. Then put them on a cutting Board and cut carefully, flip the skin up and remove the skin (you need to do it quickly, while peppers hot, so the skin is cleaned very well, you just need to pry it with a knife from below and remove upwards). Then flip the peppers carefully with a knife or similar to "meat" up and cut into strips of width about 2 see

Now we prepare the stuffing and sauce. To do this, take the pine nuts and grind them a bit, you can nomom. Cut garlic, parsley and red chili pepper finely. All this in a bowl and drizzle with olive oil so that the oil covered all our ground.

Now one striped anchovy fillets stitch on top of a strip of pepper over the entire surface distributed half a teaspoon of our "mix of nuts and oil"

Roll in roll and put into a suitable container. Up spread one tablespoon of the same "mixture of nuts".

Keep the starter, covered with foil, in the refrigerator up to three days. Before serving decorate salad leaves lamb. And Bon appetit!