A recipe that’s simple, extremely refreshing and tasty; the main ingredient are sweet peppers, which grow in our vegetable gardens and never cease to satisfy our palate. Eternally competing with tomatoes for first place in the hit parade of best loved vegetables, sweet peppers amaze us with their numerous shapes, their bright colours and the wonderful aroma they give off, both raw and when cooked.
And what could be better than a sauce that can be used on pasta or as the base of a tasty risotto, that can be spread on slices of toast or accompany white meat and fish?
Here’s a cream of sweet peppers that, with the addition of some soft cheese and a handful of freshly picked aromatic herbs, adds a colourful, cheerful note to a quick lunch or a touch of intrigue to a light, refreshing dinner!
4 sweet peppers of various colours (have fun mixing colours and varieties according to what you have available, both home-grown and bought from your local greengrocer)
150 g of soft cheese (Prescinseua, Philadelphia, squacquerone, but you can also use ricotta or soft goat’s cheese)
Aromatic herbs: marjoram, oregano, basil
Extra-virgin olive oil
Salina salt crystals, as required
Wash the peppers and remove the seeds, then put them in the oven, at 180 °C, for at least 40 minutes.
When they’re cold, peel the peppers, cut them into large pieces and blend them with an immersion blender, adding the cheese and aromatic herbs, a drizzle of extra-virgin olive oil and a pinch of Salina salt crystals.
The cream must be neither too liquid nor too solid. If the mixture is too thick add some more extra-virgin olive oil until you obtain the right consistency.
You can be imaginative with this cream, using it on spaghetti or tagliatelle: my tip is that, after boiling the pasta, you drain it and then straight away fan-fry it, briefly, with the sweet pepper sauce and a little of the water it was cooked in, then finish off the dish with some chopped parsley and a sprinkling of grated Parmigiano Reggiano.
Or you can simply spread the cream on slices of toasted bread, on grilled chicken or turkey breasts, or on slices of white fish, such as amberjack.
To accompany the cream of sweet peppers I suggest a glass of chilled white wine (still wine is even better than sparkling).