Bell Pepper and Stracciatella Velouté, a perfect first course for those looking for something light yet full of flavor. A simple and genuine recipe that enhances the flavors of summer and is prepared with few ingredients: red and yellow bell peppers, carrots, potatoes, and sweet Pachino tomatoes, which add a fresh and slightly acidic note to the base.
The stracciatella is not blended but served at the moment, as a final touch that enriches the dish with its soft and creamy texture. A contrast of temperatures and textures that makes this velouté truly irresistible. You can enjoy it hot, freshly made, or lukewarm on hotter days.
This bell pepper velouté is ideal for a light yet refined dinner, to be served as a first course or in smaller portions as an appetizer. It is vegetarian, nutritious, and naturally gluten-free. The grated Parmesan adds savoriness, while the extra virgin olive oil and a sprinkle of black pepper complete the dish with taste and simplicity.
If you’re looking for a summer velouté that is creamy, colorful, and full-flavored, this is the recipe for you. Perfect to prepare in advance and serve when you’re craving something good, healthy, and different from the usual.
At the end of the recipe, in the FAQ section, I’ve answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 208.67 (Kcal)
- Carbohydrates 9.46 (g) of which sugars 2.74 (g)
- Proteins 7.91 (g)
- Fat 16.11 (g) of which saturated 2.67 (g)of which unsaturated 1.11 (g)
- Fibers 1.79 (g)
- Sodium 277.23 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Bell Pepper Velouté
- 1 red bell pepper
- 1 yellow bell pepper
- 1 potato
- 1 carrot
- 10 Pachino tomatoes
- 1 clove garlic
- 1/3 cup grated Parmesan cheese
- 2/3 cup stracciatella
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- Cutting Board
- Pan
- Immersion Blender
- Bowl
Recipe for the Bell Pepper Velouté
Start the preparation of the bell pepper and stracciatella velouté by washing the tomatoes and cutting them in half. After peeling, coarsely chop the carrot.
Heat a couple of tablespoons of extra virgin olive oil in a pan.
Add a garlic clove without the core, the tomatoes, and the carrot.
Let it fry for 5 minutes.
In the meantime, wash and coarsely chop the bell peppers as well.
Peel the potato and cut it into cubes.
Add the bell peppers and the potato to the other ingredients.
Cover with water, adjust the salt, and let it cook on low heat for about twenty minutes.
Let it cool slightly.
Blend the velouté with an immersion blender; if you used a steel pan, you can do it directly in the pot; otherwise, transfer everything to the blender cup.
Add the grated Parmesan cheese and mix well.
Put the stracciatella in a small bowl and season it with black pepper and extra virgin olive oil.
Place the bell pepper velouté on the plates.
Add a couple of tablespoons of stracciatella to each plate.
Finish with a bit of black pepper and a drizzle of raw extra virgin olive oil.
Serve immediately the bell pepper and stracciatella velouté.
Bell Pepper and Stracciatella Velouté
Consult this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
With bell peppers, I also prepared Whipped Feta with Bell Peppers
FAQ (Questions and Answers)
Can I prepare the bell pepper velouté in advance?
Yes, you can prepare the velouté in advance and store it in the refrigerator for 2-3 days in an airtight container. I recommend adding the stracciatella only when serving, to maintain its freshness and creaminess.
Can the velouté be frozen?
Yes, you can freeze the velouté (without the stracciatella) for up to 3 months. Let it cool completely before storing it in the freezer. When serving, heat it gently and add fresh stracciatella.
What can I substitute stracciatella with?
If you don’t have stracciatella, you can use burrata, cottage cheese, or well-drained fresh ricotta. A quenelle of Greek yogurt can also be a viable lighter alternative.
Can I use only red bell peppers?
Sure! Red bell peppers will make the velouté sweeter and with a more intense color. You can also experiment with other types of peppers.
Soup, Cream, and Velouté Recipes
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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