The pepper comes originally from Central America but it has become a base for the Italian cuisine. We have different varieties of peppers, some are square from Asti and Voghera; and the giant one from Napoli.
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INGREDIENTS |
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Farfalle Barilla |
350 |
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g |
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Anchovy filets |
100 |
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g |
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Whipping cream |
100 |
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g |
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Extra virgin olive oil |
20 |
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g |
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Chives |
1 |
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tablespoon |
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Salt |
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to taste |
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Pepper |
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to taste |
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Red pepper |
300 |
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g |
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PREPARATION |
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Put peppers on a direct fire then when the skin becomes brown peel them. Blend 2/3 of the peppers with the heavy cream, anchovies, oil, salt and pepper. If the mixture is too liquid thicken it in a pan over low flame for a few minutes. |
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Cook the Farfalle Barilla in plenty of salted water, drain it al dente and add to it the cream mixture. Stir and sprinkle the chives on top of it. Garnish with the remaining peppers cut in strips. |
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CHEF'S NOTE |
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Peel the peppers by keeping them on a live fire turning them around very often until the skin is burned, them put them under running water taking away the black part completely. After, clean the inside part. |
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For this flavourful dish, we suggest a Cervaro della Sala Toscano or a Regaleali della Sicilia. |
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