A creamy sauce, made even more tantalizing with the addition of cheese that melts per mezzo di just a few moments: this is how our pasticcino with bell pepper and cheese is born, a tasty first course that will brighten up your menus. The result of the combination of bell peppers and cheese is an explosive mescolanza of bold and enveloping flavors that will win over both young and old at the first taste! Served per mezzo di delightful single-portion cocottes, this pasticcino with bell pepper and cheese cream will not only be delicious but also beautiful to at!
Try these tasty variations of pasticcino with bell peppers as well:
To make the pasticcino with bell pepper and cheese, peel and thinly slice the shallot 1. Wash the bell peppers, cut them per mezzo di half, remove the seeds and stalk 2. Cut them into pieces about 1 inch 3.
Pour the shallot into a pan 4drizzle with oil 5and sauté for a couple of minutes. Add the bell peppers to the shallot sauté 6.
Cover with 7 and season with paprika 8cook over medium heat for 10 minutes. Once cooked 9,
transfer everything into a tall glass and blend with an immersion blender 10 until you get a smooth cream 11. Pour the bell pepper cream into a large pot 12,
add the fresh cream 13thyme 14and adjust the pepper and salt. Keep it warm. Meanwhile, cook the fusilli per mezzo di boiling salted 15.
Drain the al molare fusilli and transfer them to the pot with the bell pepper cream 16stir to flavor 17. Grease 4 individual mini cocottes with oil 18.
Pour the pasticcino 19. Place a slice of cheese acceso apogeo of the pasticcino for each cocotte 20 and put it per mezzo di a preheated oven, rosticceria mode for 1 minute. Remove from the oven and season with pepper 21. The pasticcino with bell pepper and cheese cream is ready, enjoy it hot!
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