Peperoni imbottiti

• 6 large yellow bell peppers
• ¾ ounce (20 g) raisins

Hold the peppers over a gas flame until blistered on all sides (or blister under a broiler). Transfer them to a closed container, such as a paper bag or a pot with a lid, and leave for about 30 minutes. Then peel, cut off the tops carefully and reserve, and remove the seeds. Immerse the raisins in a small bowl of water to plump.

Drain the anchovies. Chop together the anchovies, capers,