lunedì 1 giugno 2015


Entree - Lactose free - Can be gluten free (READ footnotes)

The bell pepper cream recipe has been generously provided by our Facebook’s friend Giovanna, but I used it into this dish in a slightly different way. In the footnotes, you'll find links to both Giovanna's original recipe and my video about it.

1 pound  Italian bowties (farfalle) pasta
2 sausages or bratwurst sausage links
1 small onion, finely slice

For the bell peppers cream:
2 red bell peppers (yellow and orange could be used as well), cut in big pieces
1 tbsp. of Sicilian capers, packed in salt, rinsed and halved
3 shot glasses of water
4 tsps. of freshly chopped parsley

1 shot glass of brandy liquor
5 tbsps. of Italian extra virgin olive oil, total
Sicilian sea salt

In a large non-stick skillet with lid over medium heat, pour 3 tbsps. of Extra virgin olive oil, stir in the capers, bell peppers and water; season with salt. Oil should not be too hot, since the bell peppers should not fry or sautée. Cook, covered with lid, on medium-low heat until bell peppers are soft, stirring every once in a while, checking if you need to add more water.

In the meantime bring a large pot of water to a boil. When it gets  to a boil, add salt. Add the Farfalle pasta; stir and cook until “al dente”.

Meanwhile in a second skillet over medium-high heat, warm the remaining olive oil and sautée onions and the crumbled sausages or bratwurst links, after you have removed their casing and until onions are translucent. Deglaze with brandy liquor and cook 5 more minutes.

In a blender, blend the cooked bell peppers with their cooking juice until you obtain a smooth cream (you can add a little cream cheese, if you wish). Add the cream to the skillet with sausages and cook for 2-3 minutes more, so all flavors will combine nicely.

When pasta is al dente, drain it and transfer it to the skillet with the sauce (save some cooking water, to add in case your sauce is too thick). Sautée everything for a couple more minutes, tossing to coat evenly.

Serve immediately, sprinkled with fresh parsley.

Buon appetito!

This recipe serves 4-6

- Here you can find the whole recipe for the bell peppers and the video is here.
- The reason why I always use and suggest Sicilian capers packed in salt, is beacuse this way, once you rinse salt away, all you add to your dish is the actual capers, not brine or vinegar.
- This recipe is lactose free. If you add cream cheese, it will no longer be lactose free!!! It can be gluten free, if you use GF pasta (which we carry).

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