Foodie Cook Battle: Autumn Comfort
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Recipe for preparing happy pepper sauce, excellent as an accompaniment to arrosticini.
Step 1 of 7: To prepare the pepper sauce, you need to follow a few steps.
Step 2 of 7: Wash the two peppers, place them spaced apart on a baking tray lined with parchment paper and cook in the oven for 45/50 minutes at 190 degrees.
Step 3 of 7: Once cooked, seal them in a plastic bag until completely cooled to allow for easy peeling.
Step 4 of 7: Open the bag and peel the peppers, remove the inner seeds and cut them into slices. Cut the onion.
Step 5 of 7: In a pan, pour in the oil, onion, corn, salt, cream and peppers, let them wilt with the remaining water and roast them for up to 10 minutes.
Step 6 of 7: Pour everything into a blender and blend until you obtain a thick, full-bodied sauce.
Step 7 of 7: Cut the red onion and prepare the side salad. Heat the grill plate and cook the arrosticini for 4 minutes, turning them on all 4 sides, one minute per side, and salt to taste.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Sesame
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 807 kJ193 kcal |
| Fat | 15.14 g |
| of which saturated fatty acids | 7.31 g |
| Carbohydrates | 2.32 g |
| of which sugars | 1.54 g |
| Fibre | 0.57 g |
| Protein | 11.84 g |
| Salt | 0.13 g |
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.
