Tag Archives: Peppers

Pasta alla crema di peperoni – Pasta with peppers cream

Recipe 32: I remember a recipe from my mum i used to like a lot. It’s pasta with cream of peppers. I wasn’t a big fan of peppers when i was little, but the pasta done in this way i always liked it. Last week i had some of them in the fridge and some cream left from another dish, so i decided to try this again.

Ingredients for 2 people: 200gr pasta, 2 big peppers,  around 100gr single cream, one or two shots of vodka, garlic, salt, pepper, olive oil and Parmesan cheese.

Wash the peppers, cut the top, take off the seeds and stuff inside and cut them in little pieces. Put some oil in a pan, hot it up and add some garlic coves. Let it cook a bit and then take it of. In this way you will just taste the garlic without eat it. If you want to have more garlic taste, just crush it before to put it in the oil. Then add the peppers in pieces and some salt and pepper.
Let them cook well for some time and when quite soft you can prepare a sauce pan with some water and salt to then cook the pasta. While the water is boiling, place the peppers in a blender until you create a cream with them.Now you can also put the pasta in the water.

Place the peppers cream again in the pan and add some single cream. Let it cook for a bit and then add some vodka. This will give a special taste to the dish. For the quantities i used one of these little airplane bottle that i found in a supermarket near me.

When the pasta is ready just drain it and place it in the pan with the sauce, toss it a bit and serve it with some fresh grated Parmesan . Enjoy!

PS. Mamy non so se ti ricordi queste penne al sugo di pepperoni. Le hai fatte per alcune cene ed io le trovo buonissime perche invece di essere le classiche penne che sanno per lo piu’ di panna, hanno quel tocco in piu’ della Vodka che ci sta proprio bene!

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Orecchiette peperoni e mozzarella – peppers and mozzarella pasta (-28 weeks)

Recipe 60: Do you have friends coming at the last moment, or you just want a quick and nice recipe for your dinner? Here is one i tried last week. I came back home quite late and i wanted something quick to prepare but tasty, so i opened the fridge and i found some peppers and mozzarella… so here it is!

Ingredients for 2 people : 200gr of short pasta (i used the orecchiette because they can maintain well the sauce and the little pieces of ingredients, thanks to their shape), one pepper, olive oil, one mozzarella (if you have buffalo mozzarella it’s even better or you can use just cream), basil, Parmesan, a garlic clove and cherry tomatoes if you like.

Now i will give you 3 different ideas to make pasta with peppers:

The first one is the easiest one. Just cut the pepper in little pieces, put some oil in a pan and let cook a clove of garlic in it. When goldish take it out and put the peppers to cook. In the meantime boil some water with salt for the pasta and cut the mozzarella in little pieces. When the pepper is soft and well cooked, add some mozzarella and let it melt. When the pasta is ready just add this to the pan with pepper, mozzarella and oil and let it take all the sauce. Serve it in a plate with Parmesan and the dish is ready!

The second option is to put some cherry tomatoes with the pepper and the oil in the pan and some basil leaves and let it cook. Then you can add the pasta, while you will put the buffalo mozzarella and other basil leaves just on top, fresh and tasty, without not even Parmesan. This is a bit more exclusive and summery!

Finally another sauce that i love it’s with peppers and cream, so exactly the same procedure than before, but instead than mozzarella you put a bit of cream in the pan and you add the pasta. I would serve it with some Parmesan too, But i advise you this is better in winter considering the cream it’s quite heavy.

So which one do you prefer?

PS. Mamy questa ricetta l’ho fatta rapida rapida con cio’ che ho trovato nel frigorifero, ma ti diro’ che l’accostamento con le orecchiette ci stava benissimo. Certo ad averci la mozzarella di bufala sarebbe stato diverso, ma tutto questo formaggio che filava con i peperoni, non e’ male per niente!

Simple roasted peppers (-43weeks)

Recipe 89: This is one of my mum’s favourite. She just loves roasted peppers and she prepares this dish as a little sunday treat for her. I have to say it’s a simple and very tasty side order, so good to be served with any kind of meat, but also good as a little starter on toast.

You will just need 3-4 peppers, olive oil, salt and capers. Nothing more!

Wash the peppers and put them in the oven on a little grid if you can. I have placed underneath a baking pan with some foil, to collect the juice they will release cooking.

I put the oven at 140 /160 and i left them there for around half an hour. When you will see they are well cooked, you can take them out.

At this point cut them in little slices taking off the center of the peppers. Place them in a bowl with some salt, olive oil and capers and the dish is ready!

Serve it with some toasted bread and enjoy!

PS. Mamy l’altra settimana ho comprato i pepperoni per fare il pollo e ti ho pensata, cosi’ ho deciso di cucinare anche i peperoni arrosto che ti piacciono tanto e che adesso piacciono anche a me! e pensare che da piccola non li soffrivo! comunque l’aggiunta dei capperi e’ proprio la ciliegina sulla torta. Brava mamma!


Chicken with peppers – Pollo con i peperoni

Recipe 90: this is a classic recipe from the big lunch on the 15th of August…yes you understood well. We use to prepare chicken with pepper in summer, but don’t ask me why. I have never understood it! too hot for me.

However i decided to prepare it last week, when i saw some nice peppers in the supermarket and here is the recipe with all the ingredients for 2/3 people: 250gr peppers of any color, 500gr chicken breasts, 1 garlic clove, some green pitted olives, some capers in brine, 2 tomatoes, onion, butter, a bit of liquor like Porto, some basil, sage and bay leaves.

In first place wash the peppers and cut them in little slices taking out the center and the seeds. Put the 2 tomatoes in boiling water and leave them there for a bit. In the meantime put some butter in a pan and add the onion and the garlic cut in little pieces.

At this point cut the chicken in pieces and prepare the mix of herbs: put some basil, sage and bay leaves on a kitchen board and chop them finely, then add the pitted green olives in pieces and 2 spoons of capers. The smell will be amazing!

Now take the tomatoes form the fire, drain them and take off the skin, cut them in half, remove the seeds and cut them in slices to add to the peppers.

When the onion and garlic will become goldish, add the chicken breasts cut in pieces and let them cook a bit. Their color will change and just when all the pan will start to get dry, add some Porto liquor and they will soon get colored and really tasty.

Finally add to the chicken the peppers, the tomatoes, the mix of herbs and a bit of olive oil, salt and pepper, but i also suggest you to move everything in a sauce pan to make all the ingredients cook quicker and to create also a nice sauce.

When the peppers will be mild and well cooked, the dish will be ready and you can serve it hot in a plate.

Buon appetito!

PS. Mamy questa ricetta e’ spaziale…ci siamo leccate i baffi. Altro che il solito pollo con i peperoni a ferragosto. Questo con le olive i capperi e questo misto di erbe e’ veramente insuperabile! Considera che Nat non ha la passione dei capperi e delle olive, ma quando ha assaggiato questo mix ne e’ rimasta affascinata! DELIZIOSO!