How do you make raw pepper sauce for pasta?
Pasta with peppers? We use this vegetable in a sauce, but we prepare it following chef Aurora Mazzucchelli's advice.
Ingredients · Servings 2 people
- 800 g peppers
- 150 g of chickpeas
- 50 g ricotta cheese
- extra virgin olive oil
- garlic
- Gaeta olives
- cucunci
- sale
Method · 45 minuti
- Chop the peppers into small pieces and blend them in a powerful blender.
- Collect the pulp in a sieve and press it to obtain all the liquid.
- Pour the liquid into a saucepan and reduce it until you obtain an almost syrupy and very red sauce: this will take about 15 minutes.
- Meanwhile, boil the pici in boiling salted water.
- Heat 4-5 tablespoons of oil in a pan with a clove of garlic and a handful of caper berries: drain the pasta and quickly toss it in the pan.
- Finally, pour it into the bell pepper reduction and stir. Serve garnished with a few olives and grated ricotta cheese.
How do you make raw pepper sauce?
Chef suggested: "In season, when the peppers are nice and juicy, you could make the sauce another way: instead of roasting them, chop them into small pieces and blend them, then extract the liquid by pouring the blended mixture through a sieve and finally reducing it in a pan. This way, you'll get a sauce that tastes like raw peppers and maintains a beautiful bright color."
That's what we did with this pici recipe, adding cucunci (caper flowers), olives, and ricotta cheese to complete it, as suggested, again, by the chef.