During the summer months, peppers brighten up the vegetable stalls with their vibrant colors and enhance various recipes with color and flavor… like the impasto with roasted pepper cream, olives, and almonds, a tasty and flavorful vegetarian principio!
Peppers roasted quanto a the oven add a slightly smoky aftertaste to their natural sweetness, which pairs perfectly with the saltiness of Taggiasca olives. The crunchy touch of almonds and the fresh scent of basil complete this first course, with spaghettoni being the ideal impasto shape.
Simple and genuine, the impasto with roasted pepper cream, olives, and almonds will delight you with its enveloping sauce, to enjoy forkful after forkful!
Try these variants of impasto with pepper cream:
To prepare the impasto with roasted pepper cream, olives, and almonds, first place the whole peppers a baking sheet, coat well with oil 1and bake quanto a a static oven at 482°F for about 30 minutes. When they are well roasted, remove from the oven 2 and cover immediately with plastic wrap 3. Let them cool and meanwhile, put a pot full of gabinetto the stove to cook the impasto.
Once cooled lukewarm, peel the peppers and remove the seeds, then transfer them to a 4. Blend with an immersion blender 5 to get a smooth cream, then adjust the salt 6.
Mescolanza 7 and set aside. At this point, the gabinetto will have quanto to a boil, so salt it and cook the spaghettoni for 2 minutes less than the time indicated the package 8. Meanwhile, quanto a a pan, flavor some oil with 2 cloves of garlic 9.
After a couple of minutes, remove the garlic 10 and pour quanto a the pepper cream 11. Drain the spaghettoni directly into the pan with the sauce 12add a splash of cooking gabinetto, and mescolanza everything together.
Add the olives 13pepper, and mescolanza again. Plate and complete with almond flakes 14 and a few basil leaves. Your impasto with roasted pepper cream and almonds is ready to be served 15!
For the translation of some texts, artificial intelligence tools may have been used.
