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Pasta Cream of Peppers HERE YOU FIND THE THINGS I USE https://rapanelloelasuacucina.blogspo... My book https://www.impremix.it/prodotto/fate... rapanello recipes _________________________________ Pennette Cream of Peppers and Potatoes for 3 mouths to feed Ingredients 1 large red or yellow pepper 1 medium potato salt pepper oil basil 1 medium onion chili pepper to taste Pasta 250 grams (at least) Concentrated one tablespoon This recipe exists in many variations, generally to make it creamy you use ricotta, robiola, cream or béchamel. I prefer to use a simple potato which makes the taste lighter, more linked to the taste of the peppers and in any case less fatty. Choose a nice bright red pepper and clean it of the seeds and white filaments inside, chop it roughly and put it in a comfortable pot or pan with a medium onion cut in the same way and a medium potato cut very small. 2 tablespoons of extra virgin olive oil and chili pepper to taste. A spoonful of tomato paste in this soffritto will make the difference both in color and flavor. Salt and pepper. Let it simmer over medium heat for about 30 minutes, possibly moistening with one or two ladles of water, but little by little. Use a lid and mix often. Grind this mixture with a blender until it is dry enough, do not let it become soupy. It will immediately become a delicious coral-colored cream with which to season the pasta of your choice directly, adding only raw basil or parsley at the end. I recommend a short pasta such as mezze maniche or maccheroni. _________________________________ ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercial [email protected] rapanello recipes