First course
Tagliatelle with pepper cream and chocolate chips
Ingredients
- 350 gr of tagliatelle
- 1 red bell pepper
- 1 yellow bell pepper
- 1 clove garlic
- Black chocolate
- Extra virgin olive oil
- Salt and pepper
Features
- BLAST CHILLING
Difficulty
- Easy
Proceeding
Wash the peppers, place them on a plate covered with oven paper and cook them whole in the preheated oven at 180°C for about thirty minutes or until the skin rises.
Cool them quickly in the blast chiller for ten minutes, then remove the skin, the stem and the inner seeds; cut them to strips and sauté in a pan with a drizzle of oil, a clove of garlic, salt and pepper.
Once flavoured, blend them until you get a soft cream. Cook the tagliatelle in plenty of salted water, drain them at finish cooking in a pan with the cream of peppers. Divide the pasta on the plates and finish with dark chocolate grated.
Cool them quickly in the blast chiller for ten minutes, then remove the skin, the stem and the inner seeds; cut them to strips and sauté in a pan with a drizzle of oil, a clove of garlic, salt and pepper.
Once flavoured, blend them until you get a soft cream. Cook the tagliatelle in plenty of salted water, drain them at finish cooking in a pan with the cream of peppers. Divide the pasta on the plates and finish with dark chocolate grated.
Tips
You can prepare a large quantity of peppers and cool them quickly in the blast chiller with the function of blast chilling to keep them in the refrigerator until week, as just done. This way you can use them for different preparations in the kitchen.