Battered anchovies filled with roasted green and red peppers

For the anchovies:

• Clean the anchovies and open them from top to bottom getting rid of the spine and the head.
• Dry and save for later.

For the stuffing:

• Remove the seeds of the green peppers.
• Fry them for a few seconds in very hot oil. Immediately put them in a bowl with cold water to cease the frying.
• Peel and chop the anchovies into strips. Save for later.
• Confit the Piquillo Peppers and chop them into strips (the size should be same of the strips of green pepper).
• Make 4 anchovy sandwiches per serving: 2 stuffed with green pepper and the other 2, stuffed with Piquillo Pepper.
• Season, dip the anchovies into flour and egg and fry them with olive oil.
• Put the anchovies on top of some absorbent paper to get rid of the excess oil.

For the garnish:

• Make a basic ratatouille.
• Fry garlic cut into brunoise.

HOW TO SERVE:

• Place the hot basic ratatouille with the help of a kitchen ring. Place the anchovies on top of the ratatouille.
• Season with the fried garlic and sprinkle freshly chopped parsley.