Bread crouton with peppers, garlic and parsley
This crostone with peppers, garlic sauce, and parsley cream is perfect for a tasty late-summer aperitif.
Ingredients · Servings 4 persone
- 12 foglie basilico
- 2 peperoni rossi
- 2 peperoni gialli
- 2 mazzi prezzemolo
- 2 teste d’aglio
- latte intero
- pane casareccio a fette
- aceto balsamico
- olio extravergine di oliva
- sale
- pepe
Method · 1 ora e 10 minuti
- Cuocete i peperoni in forno a 200 °C per circa 20 minuti. Copriteli con la pellicola, lasciateli quasi raffreddare, quindi spellateli e tagliateli a listerelle. Conditeli con olio, sale, pepe e poche gocce di aceto balsamico.
- Mondate il prezzemolo e tuffatelo per 2 minuti in acqua bollente. Raffreddatelo in acqua e ghiaccio, strizzatelo e frullatelo con 8 foglie di basilico e un filo d’olio fino a ottenere una crema liscia.
- Sbucciate l’aglio, eliminate l’anima e fatelo bollire per tre volte nel latte, cambiando il latte ogni volta. Frullatelo con poco latte dell’ultima cottura fino a ottenere una crema morbida, quindi regolate di sale.
- Tostate le fette di pane, adagiatevi sopra i peperoni e completate con la crema di prezzemolo e la salsa all’aglio.
How to make pepper crostini? Chef's tips
Chef Sultano suggests: "Use a homemade, naturally leavened bread, preferably made from Sicilian durum wheat, toasted on the outside but still soft in the center. Season the peppers sparingly, making sure the balsamic vinegar doesn't overpower their natural sweetness. Add the remaining basil and raw olive oil to the parsley cream for a more elegant finish. Blanch the garlic in milk until it becomes a delicate cream. A light touch of lemon zest or a few drops of anchovy garum can enhance the aromatic depth of the dish."
Also discover these recipes for a crouton for every season:
Procedure
- Step 1: Bake the peppers at 200°C (400°F) for about 20 minutes. Cover them with plastic wrap and let them cool slightly. Then peel and cut them into strips. Season with oil, salt, pepper, and a few drops of balsamic vinegar. Step 2: Clean the parsley and plunge it into boiling water for 2 minutes. Cool it in ice water, squeeze it dry, and blend it with 8 basil leaves and a drizzle of oil until smooth. Step 3: Peel the garlic, remove the core, and boil it in milk three times, changing the milk each time. Blend it with a little of the milk from the last cooking process until smooth, then season with salt. Step 4: Toast the bread slices, arrange the peppers on top, and garnish with the parsley cream and garlic sauce.
