The pepper and feta cream is a tasty and flavorful appetizer: very easy to prepare, it’s great on bread crostini but also to dress pasta. Try it also with cold pasta now that the days are warmer and you want to enjoy fresh and light foods. I assure you that the pepper and feta cream will become a must in your summer kitchen!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 peppers
- 7.05 oz feta
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste Taggiasca olives
Tools
- 1 Air Fryer GOURMETmaxx
- 1 Kenwood Mixer
- 1 Parchment Paper for Air Fryer
Steps
Ensure that the peppers are whole and firm, without any bruises. Wash them thoroughly under running water and dry them well. Place them on the grill of the air fryer with the appropriate perforated parchment paper (or in the basket if you have a basket fryer). Set the air fryer to 392 °F for eighteen minutes. Turn the peppers a couple of times during cooking so that they cook evenly. Cooking times may vary depending on the size of the peppers, so keep an eye on them and adjust accordingly.
Once the peppers are ready, place them inside a food bag (I use freezer bags) and let them rest for fifteen minutes. After the necessary time, take the peppers out of the bag, remove the stem and skin. Open the pepper, remove the seeds and white filaments, then cut them into strips. Let them cool and transfer them to the mixer container. Blend them together with the crumbled feta, oil, and salt (I didn’t add it because, to my taste, feta is already quite salty). Once a smooth cream is obtained, transfer it to a small bowl and serve it or use it to dress pasta.
