Preparation:
Roast the peppers, remove the skins and rinse them in water. Remove the stems, seeds and filaments and cut them in long strips. Arrange the strips in a serving dish and baste them with oil. Season with salt and pepper. Let them sit for a time, then drain off excess oil, dredge in flour and then in beaten egg. Fry them, a few at a time, in hot lard or oil. Drain and serve. |