These little peperoni are delicious if you grill them and serve them with a spicy, salty sauce.

• heat up your griddle and line up your peperoni
• let them go slightly black
• then peel off some of  the blackened skin

• arrange them on a plate

• for the sauce:
• 30 gr anchovies in oil
• 2 tablespoons of capers in brine
• 1 garlic clove
• 1 chilli, some seeds removed
• 1 tablespoon Dijion mustard
• 2 tablespoon very good red wine vinegar
• 1 small bunch Italian parsley and a few sprigs fresh mint
• put everything in the magi-mix
• then slowly add about 250 ml very good olive oil
• taste and add pepper

• give your guests little individual dishes to  put the sauce in for dipping the baby peperoni in