The meat is cooked very well in salted water. Boned is cleared from the skins and excess fat and cut into in small pieces. The peppers are baked, peel and cut. Tomatoes blanched, peeled and cut also. In an oiled dish arrange the peppers on top - meat on it - tomatoes. Pour a strained broth and cook until they turn a nice tan. The sleek and finely chopped parsley mixed with crushed garlic. Mix with roasted meat. Serve hot in warmed bowls.