Mediterranean Hors d'Oeuvre Platt..

Cooking Instructions

The peppers: Place the peppers on a piece of foil in a broiling pan and set them so their surface is 2 inches (5 cm) from a red-hot broiler element. When skins have puffed and darkened on one exposed side -- in 2 to 3 minutes -- turn with tongs onto another side, and continue until peppers have puffed and darkened all over. At once, while still warm, cut 1 of the peppers in half and drain its juice into a bowl. Scrape seeds from insides, and cut the pepper into finger-width strips -- for easier peeling. Pull off the skin -- which should come off easily enough if really puffed and darkened. Cut the strips in half, and place in the bowl with the juice. Rapidly continue with the rest of the peppers.

Oil and garlic sauce: Place 1/2 teaspoon or so of salt in a small mortar or bowl, and puree into it the garlic. Mash with a pestle or the end of a wooden spoon to make a perfectly smooth paste, then whisk in several tablespoons of oil. If the pepper slices are swimming in too much of their juice, pour some of it out, then fold the peppers with the garlic and oil.

Peppers may be sauced several days in advance of serving; cover and refrigerate, but let come to room temperature (to decoagulate the oil) before serving.

The string cheese: The cheese comes in a tightly twisted 1-pound/450-gram hank, as you can see in the photograph. Untwist it, as shown, and cut as many pieces of it as you think you will need into 8-inch (20-cm) lengths -- one-third to one-half the package. Pull strands of cheese down the length of each piece -- picky work but worth it. Taste several strands, and if cheese seems too salty, rinse in a sieve under cold running water, drain well, and toss in paper towels to dry. Before serving, you may wish to toss the cheese in a bowl with olive oil and freshly ground pepper.

Cheese may be strung, but not sauced, advance; wrap loosely in slightly dampened paper towels, and refrigerate in a plastic bag. Will keep nicely for a day or 2 at least.

Assembling the platter: One idea for assembling the platter is shown on page 25 in the photograph, with one side for red peppers and the other for green; wedges of egg at the two ends, anchovies over peppers, cheese in the middle, and olives (rolled in olive oil) at the sides.

Platter may be assembled several hours in advance except for the anchovies, which go off in taste if opened more than a few minutes before serving-at least that is so in my experience. Cover platter closely with plastic wrap, and refrigerate, but let come to room temperature before serving so that olive oil will liquefy.