Pass the peppers over the flame, let them grill on each side. Pass them under running water, the skin will come off on its own.
Bring boiling water to a boil. Throw in the shelled beans and count 4 to 5 minutes from when they resume boiling. Drain them and remove the first skin. Then reserve them in a container.
Prepare the sauce by mixing the lemon juice, the crushed anchovies, the olive oil, the vinegar and the Cayenne; switch to the blender.
Remove the stem from the peppers, cut them in half laterally, remove the white filaments from the inside, cut them into strips.
In a large pot, boil 3 liters of salted water, add the spoonful of groundnut oil and the thyme, throw in the elbows. Boil for about 14 minutes. Refresh them, drain them.
Chop the chives. Season the beans with the sauce. Season the pasta and place it on the serving platter.
Toss the peppers in the vinaigrette and arrange them all around the pasta.
Add the beans to the pasta.
Sprinkle with pink berries and chives.
Sprinkle with star anise.
Source:The Book of Dough by Hubert
