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Pennette with pepper cream

Pennette with pepper cream


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Pennette recipe with pepper cream of 07-09-2012 [Updated on 22-06-2017]

Pennette with pepper cream are a colorful and tasty first course that can conquer even the most difficult palates. Instead of cooking the peppers in the oven, peeling them, I put them directly in the pan from raw and after having sautéed them I blended them, I then added the cheese and I got a pepper cream delicious;) In addition to being a condiment for pasta, the cream obtained is also excellent to spread on canapés or to stuff hard-boiled eggs, I tried and it came out really well both with the addition of crescenza and without. I bet you've never eaten such a creamy and tasty pasta, it has conquered everyone in my house, so if you try the recipe let me know. Kiss us all and have a good weekend

Method

How to make Pennette with pepper cream

Clean the peppers (go to the guide) then cut them into small pieces
Place a clove of garlic and a small piece of red pepper in a large pan. As soon as the garlic is golden brown, add the peppers and salt.Cook the peppers for about ten minutes then add the halved cherry tomatoes

Cook for another ten minutes then lift the chilli pepper and the clove of garlic and pass everything in the mixer until you get a cream

Pour the cream of peppers into the pan and add the crescenza

Cook the pasta in abundant salted water, drain it al dente and pour it into the sauce, adding a ladle of cooking water and the Parmesan.

Stir the pasta in a pan for a minute or until the crescenza has melted completely

Serve the pasta with pepper cream and enjoy your meal


What we eat today?

Here we are at the eleventh appointment with the dishes, recipes and tips to be used in the kitchen used daily by my mom, my grandmother and my girlfriend. As today's recipe & # 8220Pennette with pepper cream & # 8221 maybe reading the recipe you will discover that you call it differently or add small special ingredients to make the dish tastier, therefore I invite you to send comments, advice, photos and suggestions.

Pennette with pepper cream

A first course with a delicate taste that makes all palates happy, pasta with pepper cream always proves to be an excellent resource in the event that we have to prepare something tasty and we have little time available. This condiment can be eaten both fresh and frozen. In this way, we will always have an ally in the kitchen in the freezer in times of need.
Particular attention must be paid when purchasing raw materials, especially peppers, we remember, in fact, that being a seasonal vegetable their price and above all their flavor varies a lot if we buy them far from their ripening period or the period July- August.
Let's proceed immediately and see the steps to take to get an excellent result to bring to the table.

Ripe peppers (1 per person)
Durum wheat penne (80 Gr per person)
Cooking cream (1 pack of 200 g every 4 people)
Olive Oil (5 Cl 2 heaped tablespoons per person)
Onion (1/2 every 4 people)
Salt to taste)
Pepper as needed)
Chilli, not chopped (to taste)
Parmesan (QB)

Bring plenty of salted water to boil in a saucepan for cooking the pasta, in the meantime wash and remove the seeds from the peppers, then in a large pan put a little oil on the bottom and let the onion and peppers cut into strips to dry.
During this procedure, add a glass of water so as not to let the mixture dry out too much and risk burning it, add salt, pepper and chilli pepper to your taste during cooking.

When the peppers and onion are wilted, blend everything with an immersion blender adding the cooking cream to create a homogeneous cream both in color and in consistency.

Cook the penne in boiling water and drain in a large salad bowl, add the pepper cream before the pasta is cold and season everything.

Put the desired portion on each plate, sprinkle with a little Parmesan cheese.
Serve it all and enjoy your meal!


Glue & Cinnamon

This extremely delicate pepper and ricotta sauce.
Ideal to accompany croutons or to dress a pasta.
It is very quick to make and especially with ingredients that we all have in the fridge every day.

180 gr of short pasta
1 bell pepper (yellow or red)
Extra virgin olive oil
Salt to taste
Chilli pepper to taste
Parsley to taste
60 gr of buffalo ricotta

Boil the water for the pasta.
Take the whole pepper and sear it well on a plate on the gas stove. (Or if you don't want to dirty the hob you can put it whole in the oven at maximum heat turning it from time to time, it will be ready when it is wilted.) Take it and close it for a while in a transparent bag, you will see that once the pepper will have sweated the skin will remove itself easily.
Cut it into chunks and put it in a pan with a drizzle of oil, a pinch of salt and some chilli.
Season it by adding a clove of garlic if you like and remove it from the heat.
With the help of a blender, blend the pepper in a bowl and stir in the ricotta. Mix well and leave aside.
Salt the water when it boils and throw the pasta. Dress it with the pepper and ricotta sauce and serve!
A tip, the one that is left over, keep it or spread on bread, or you can prepare small jars like I did and freeze them, so when you need them just take them out and the sauce will be ready.


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Good mood in the kitchen

This Saturday passed in the blink of an eye! It is always like this when the days start, continue and end well, always too short! Today there was, finally, a beautiful sun that made me want to do and organize. And then I got activated to prepare my next trip (I had already said in my previous post that I wanted to leave). yesss!
Returning to the beautiful sun of my Naples, today made me want to cook this first course with peppers, which are always summer! Here is the recipe:

Ingrediants
- penne type pasta
- red, yellow, green peppers
- pureed tomato
- olive oil
- poached garlic
- milk cream (or cream)
- Salt and Pepper To Taste.
- parsley.

Boil the water for the pasta.
In a pan with olive oil and unpeeled garlic, sauté the peppers, cleaned and cut into small squares, adding, if necessary, water to prevent them from burning

once wilted, pour in the tomato purée and season with salt, cook for about a quarter of an hour, then add the milk cream

Meanwhile, when boiling, add salt to the water for the pasta and add the penne. As soon as they are al dente, drain well and allow them to flavor in the sauce. Add parsley and Parmesan to taste


Pennette with pepper cream

Pennette with pepper cream are a colorful and tasty first course that can conquer even the most difficult palates. I bet you've never eaten such a creamy and tasty pasta.

  • 320 gr of penne
  • 1 red pepper
  • 1 yellow pepper
  • 5 cherry tomatoes
  • 100 gr of crescenza
  • 20 gr of Parmesan cheese
  • 1 clove of garlic
  • 1 chilli
  • salt
  • oil

Clean the peppers then cut them into small pieces

Place a clove of garlic and a small piece of red pepper in a large pan. As soon as the garlic is golden brown, add the peppers and salt.

Cook the peppers for about ten minutes then add the halved cherry tomatoes

Cook for another ten minutes then lift the chilli pepper and the clove of garlic and pass everything in the mixer until you get a cream

Pour the cream of peppers into the pan and add the crescen

Cook the pasta in abundant salted water, drain it al dente and pour it into the sauce, adding a ladle of cooking water and the Parmesan cheese.

Stir the pasta in a pan for a minute or until the crescenza has melted completely


Veronica's recipes

-350 grams of penne
-1 red pepper
-1 yellow pepper
-50 gr of green and black olives
-5 anchovy fillets in oil
-1 clove of garlic
- half a small onion
-40 gr of extra virgin olive oil
-1 dl of milk
-30 gr of grated Parmesan cheese
-salt

1) Clean the peppers and cut them into strips, pitted
olives, chopped onion and garlic.

2) Brown the onion, garlic and anchovy fillets with the oil
in a saucepan, add the peppers, let them flavor for
a few minutes, season with salt, sprinkle with 2 or 3 tablespoons
of water and cook with the lid on for 15 minutes
on low heat.

3) Add the milk, the olives and continue cooking for
another 5 minutes.

4) Cook the pasta in boiling salted water, drain it,
season with the peppers and their cooking juices.

5) Sprinkle the pasta with Parmesan and then serve.

PENNETTE WITH RAW TOMATO SAUCE

INGREDIENTS FOR 4 PEOPLE:

-350 grams of penne
-400 gr of coppery tomatoes
-2 ribs of celery
-parsley-basil
-1 tablespoon of capers
-1 clove of garlic
-40 gr of extra virgin olive oil
-salt and pepper
-black olives


1) Very finely chop the celery, parsley,
garlic, basil, capers and pitted olives,
then remove the skin from the tomatoes and chop them.

2) Gather everything in a bowl, season with oil,
a little salt and pepper and let it rest
so that it tastes well.

3) Bring plenty of water to a boil, add salt,
throw the pasta, bring it to complete cooking, having
take care to keep it al dente and drain.

4) Pour it into the bowl with the prepared dressing,
turn and serve immediately.

5) If you wish, you can prepare the sauce for a few hours
before and keep it in the refrigerator until ready
use it.


Pennette with pepper cream

Ingredients for 4 people:

  • 360 g of penne
  • 3 slices of grilled yellow pepper (about 100 g)
  • 3 slices of grilled red pepper
  • 2 red tomatoes
  • 3-4 tablespoons of cooking cream
  • fresh parsley
  • 1 small clove of garlic
  • olive oil
  • salt
  • freshly ground pepper.

Blanch the tomatoes in boiling water for a few seconds, then peel them, cut them in half and remove the internal seeds. Cut them into cubes. Cook them for 10 minutes over low heat with a drizzle of oil and the clean and crushed clove of garlic. Turn off the heat and let it cool down.

Meanwhile, bring a pot of salted water to a boil. Bring the pasta to the boil and cook according to the cooking times.

Finely chop the parsley, once you have washed it and dabbed with absorbent paper.

Transfer the cooked tomatoes to the glass of the blender, if you prefer remove the garlic first. Then add the grilled peppers and blend everything for a few tens of seconds. Pour the pepper smoothie into a large bowl, add the cream and half of the chopped parsley. Salt, pepper and mix until you get a smooth and pinkish cream.

Drain the pasta, pour it into the bowl and mix well. Sprinkle the penne with pepper cream with the remaining chopped parsley, bring to the table and Buon Appetito !!

… .MMMmmmm YUMMY.

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Published by Niki di fara

I was born in Rome in 1968, but I have lived in Fara in Sabina, in the province of Rieti since 1998, fascinated by the beauty of this ancient village. I have been a vegetarian since I was 15 "I quit" overnight without regrets, at a time when I felt the urge to be consistent between the love for animals that I professed in words and what I put on my plate . I was president (and cook!) Of the FaraVeg association between 2009 and 2013 we were involved in spreading the vegetarian and nonviolent culture in the area, it was a very significant experience. I have been vegan since 2012 and lately my profession as a trainer and my passion for cooking are merging into a new working perspective as a home vegan cook.