Yellow pepper cream for bread, pasta and bruschetta. If I had to count the Easy pepper recipes I’ve collected on this blog it would take me at least half a day! Peppers are, in fact, my favorite summer vegetable and especially the first courses with peppers are among the recipes I make best! That’s why today I’ll show you how to make a delicious yellow pepper and almond cream, a vegetarian recipe perfect for dressing quick summer pastas, and also great on bread, pizzas and bruschetta. Ready to discover the yellow pepper and almond cream recipe with me? Let’s go to the kitchen, but before we start cooking, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: for 1 lb (500 g) of pasta
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make the yellow pepper cream
- 2 yellow peppers (meaty)
- 1 onion (medium)
- to taste salt
- to taste extra virgin olive oil
- 2 oz Parmesan
- 5 leaves basil
- 2 oz peeled almonds
Tools
- Pan
- Blender
Preparation
Peel the onion, rinse it and slice it.
Rinse the peppers — you can use yellow, red, or both; yellow ones have a sweeter, more delicate flavor. Halve them, remove the stem, seeds and membranes, cut into vertical strips and then into cubes. Sauté the onion in olive oil, add the peppers, season with salt and let them simmer over medium heat for 20 minutes, stirring often.
As soon as the peppers have softened, increase the heat and let them brown in the cooking juices.
Place the almonds in a pan and toast them (don’t do like me — I got distracted for a moment and burned them!).
Blend the yellow peppers with the Parmesan, a good drizzle of oil, the almonds and the basil — the cream is ready to dress whatever you desire.
Storage
The yellow pepper and almond cream can be stored in the refrigerator, well sealed in an airtight container, for no more than 3 days. It can be portioned and frozen, then thawed as needed in the fridge or in the microwave.
