How to make
Roast the peppers and peel and clean them from their seeds. Cut them into small pieces and blend them.
The butter is whipped into a froth and the grated white cheese, the pepper puree, the finely chopped parsley and the lemon juice are added to it. Make sure to stir the mixture at all times.
The pate is poured into a plate and decorated with hard-boiled eggs, olives, tomato slices and parsley sprigs.
