Roasted pepper cream, what a treat my dear friends, a delicious cream made with roasted peppers and buffalo mozzarella. Superb, perfect to enjoy on crostini, with nothing else needed for a delicious appetizer or aperitif, or it can be used to dress pasta or rice, even pasta salads, potatoes now that summer is coming. Also delicious as a sauce to accompany our meat roasts, but it also pairs well with fish, or perhaps simply as a sauce in a rich and tasty stuffed sandwich. The cream with roasted peppers is light and digestible, thanks to the grilling, but if you prefer, you can also roast them in the oven, which allows the peppers to be cooked well, peeled, and all internal filaments and seeds that are usually indigestible to be removed. Be careful, if we use yellow ones, they will be more digestible.
Let’s see how to prepare this delicious roasted pepper cream with buffalo mozzarella and basil.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: Person
- Cooking methods: Grill, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Buffalo-Style Roasted Pepper Cream
- 2.2 lbs mixed peppers
- 5.3 oz buffalo mozzarella (I use small balls)
- to taste basil
- 2 tbsps olive oil
- to taste sunflower seeds
- to taste salt
Tools to Prepare Buffalo-Style Roasted Pepper Cream
- 1 Barbecue
- 1 Food Processor
- 1 Container
Steps to Prepare Buffalo-Style Roasted Pepper Cream
Wash and dry the peppers. Cook them on the grill, now covered with ash, without placing them directly exposed to the embers, but to the side. Let them cook slowly, turning them occasionally. Alternatively, you can roast them in the oven at 392 °F on a baking sheet or closed in a pan until soft.
Once the peppers are ready, place them in a closed container and let them cool.
Peel the cooled peppers, clean them well, removing the skin, seeds, and internal filaments.
Place the peppers in a food processor with a few fresh basil leaves, the olive oil, from 2 to 3 tablespoons, and add some sunflower seeds, about a teaspoon, and add the small balls of buffalo mozzarella, or buffalo mozzarella cut into pieces, and blend everything until you get a delicious roasted pepper cream.
You can store the cream in the fridge until ready to use, it keeps for a couple of days in a closed container, great with pasta, on bruschetta, or as a side to meatloaf, or to fill delicious sandwiches.
Alternatively, the peppers can also be cooked in a pan, surely the cooking will be faster, but the taste of the peppers roasted on embers I assure you is something else entirely, but certainly delicious even in a pan.
