Pennoni with cream of peppers and almonds
Procedure
- 180g Garofalo Pennoni Pasta
- Yellow peppers
- Red pepper
- 100 g Robiola
- 40 g grated Parmesan cheese
- 10 g sweet almonds
- Extra virgin olive oil
- Sale
- Baby
- Timo
- A condiment worth the effort... or rather, the pen! With just five ingredients, you'll serve up a dish that's perfect for mopping up the sauce. Quick and easy to prepare...
- A condiment worth the effort... or rather, the pen! With just five ingredients, you'll serve up a dish that's perfect for mopping up the sauce. Quick and easy to prepare...
- A condiment worth the effort... or rather, the pen! With just five ingredients, you'll serve up a dish that's perfect for mopping up the sauce. Quick and easy to prepare...
- A condiment worth the effort... or rather, the pen! With just five ingredients, you'll serve up a dish that's perfect for mopping up the sauce. Quick and easy to prepare...
- A condiment worth the effort... or rather, the pen! With just five ingredients, you'll serve up a dish that's perfect for mopping up the sauce. Quick and easy to prepare...
- A condiment worth the effort... or rather, the pen! With just five ingredients, you'll serve up a dish that's perfect for mopping up the sauce. Quick and easy to prepare...
- A condiment worth the effort... or rather, the pen! With just five ingredients, you'll serve up a dish that's perfect for mopping up the sauce. Quick and easy to prepare...
Wash, dry and cook the peppers in an air fryer or oven for 20 minutes at 190°.
Once ready, place them in a paper bag while still hot, and let them rest for 10 minutes.
After the indicated time, remove the skin from the peppers, chop them coarsely and add them to a blender with robiola, grated cheese, thyme and a drizzle of extra virgin olive oil.
Blend until you obtain a smooth cream.
Cook the Pennoni al dente in boiling salted water.
Add the resulting cream to a pan, add a ladle of pasta cooking liquid and, once cooked, drain it directly into the cream.
Sauté for a few minutes and voilà, all you have to do is plate it up, finishing with toasted almonds and ground pepper.
The chef recommends:
A first course ready in record time! This creamy sauce is also the perfect condiment if you want to get ahead by preparing it ahead of time and using it once the pasta is cooked.
