To prepare the pepper sauce, you need to follow a few steps.
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.
Once cooked, seal them in a plastic bag until completely cooled to allow for easy peeling.
Open the bag and peel the peppers, remove the inner seeds and cut them into slices. Cut the onion.
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.
Pour everything into a blender and blend until you obtain a thick, full-bodied sauce.
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.
The arrosticini can be kept in the fridge for a few hours, but it would be ideal to eat them straight away. As for the pepper sauce, I recommend storing it for at most 2 days in a closed glass container.
The delicate tenderness of the scottona and sheep arrosticini pairs well with this sauce scented with super happy pepper! A delicious sauce born from the union of red and yellow peppers together with corn.
Italia, Sardegna
| Energy (kcal) | 192.85 |
| Carbohydrates (g) | 2.32 |
| of which Sugars (g) | 1.53 |
| Fat (g) | 15.14 |
| of which Saturates (g) | 7.31 |
| Protein (g) | 11.84 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.12 |
