A very fresh, tasty and colorful cold first course, perfect to take to the beach or to work.
Step 1 of 12: Take the Asti-type peppers and place them on a baking tray lined with baking paper.
Step 2 of 12: Bake without seasoning at 200 degrees for about 40 minutes or until they appear charred.
Step 3 of 12: Once cooked, wrap them one by one in aluminum foil and let them cool.
Step 4 of 12: Then remove the skin and seeds.
Step 5 of 12: Set aside our pepper strips.
Step 6 of 12: Take the red onion, peel it and cut it into thin rings with a mandoline slicer.
Step 7 of 12: Sauté part of it in a pan with a drizzle of oil and a little water.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains nickel · Allergens detected: Gluten and Milk
Step 8 of 12: Blend the cooked onion with the pepper strips and their juices, the Parmesan, the basil, a pinch of coarse salt and a few drops of lemon juice. You will obtain a cream.
Step 9 of 12: Meanwhile, cut the horn peppers into rings, making sure to empty them and remove the membranes and seeds.
Step 10 of 12: Place the remaining raw onion in a bowl with the pepper rings and season with oil, juice of half a lemon and salt. Mix.
Step 11 of 12: Cook our trofiette in salted water for 3 minutes from the boil, leaving them al dente. Drain and let them cool, tossing with a drizzle of raw oil.
Step 12 of 12: Prepare a serving dish and dress the trofiette with the pepper cream and the fresh salad. Mix well and serve.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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