Red and yellow capsicum are, to me, one of the most beautiful sights in nature. When roasted on an open flame, their charred skins emanate a special, unique and inviting smell. Large pieces of roasted capsicum, drenched in olive oil, anchovies, garlic and flat-leaf parsley make a meal that will never go out of fashion. Add a few good olives, some capers, a few thin slices of prosciutto, best quality mozzarella and some properly baked crusty bread for one of the easiest lunches on earth.