Cook the peppers directly over the flame. Turn them occasionally until the skin is completely black and blistered. Do not be faint-hearted; cook them on the highest heat, char them until you think they are overdone, and then blacken them some more. Remove to a bowl, clingfilm the top, and leave the peppers to steam and cool for 30 minutes.
Peel quickly under running water, using the colander to catch the copious charred skin, and prevent it blocking your sink. Do not immerse the peppers in water, merely use the running water to help the cleaning process.
Shake the peppers dry. Cut in half lengthways and remove and discard the stem, seeds and pith. Trim the flesh into rectangles of 2 × 6 cm, and place in a serving dish. When all have been done, season and add the basil, and dress with unbelievably good oil.
© 1996 Alastair Little. All rights reserved.