Pepper and Robiola Cream, a versatile and tasty preparation, which enhances the sweet flavor of peppers and the creaminess of robiola, perfect for various occasions and serving methods.
This cream can be used as a condiment for pasta and risottos, as a filling for flatbreads, sandwiches, and wraps, or as a dip in appetizers and snacks.
The pepper and robiola cream can be served hot or cold.
For this cream, I usually use red peppers for their sweet flavor and vibrant color, but you can also use yellow, green, or orange peppers.
Besides air frying, the peppers can be roasted in the oven or grilled for a smoky flavor.
Another main ingredient of this sauce is robiola, a fresh and soft cheese from Piedmont, which gives creaminess and a delicate flavor to the cream. It has a mild and slightly tangy taste that perfectly balances the sweetness of the peppers.
If robiola is not available, it can be replaced with other fresh and creamy cheeses like ricotta, mascarpone, or spreadable cheese. If you like to experiment, you can also try goat cheese, feta, or sweet gorgonzola.
Besides basil, you can add other fresh herbs like parsley or thyme, or spices like smoked paprika or chili for a more aromatic variant.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosities, you can write a comment or use the contact form you find at the bottom of the page.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 138.24 (Kcal)
- Carbohydrates 2.85 (g) of which sugars 2.68 (g)
- Proteins 5.49 (g)
- Fat 11.75 (g) of which saturated 0.67 (g)of which unsaturated 0.01 (g)
- Fibers 1.02 (g)
- Sodium 97.97 (mg)
Indicative values for a portion of 50 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 Pepper and Robiola Cream
- 2 bull's horn peppers
- 100 g robiola
- 1 sprig basil
- 20 g extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Air Fryer
- Blender
Recipe for Pepper and Robiola Cream
Start preparing the pepper and robiola cream by preheating the air fryer to 428°F (220°C) for about 3 minutes.
Place the washed and dried peppers in the basket, close it, and cook for about 20-25 minutes.
Alternatively, you can char the skin on the stovetop on a griddle for about ten minutes per side.
Transfer the peppers to a food bag or a covered bowl to cool: this way, the skin will peel off much more easily.
After peeling the peppers, place them in a blender cup.
Add the robiola, the washed and dried leaves from a sprig of basil, the extra virgin olive oil, salt, and black pepper.
Blend until you achieve a nice smooth cream.
Taste and adjust the salt if necessary.
The consistency of this cream is perfect for pasta.
If you want it thicker, you can add a couple of slices of white bread or 40g of soaked nuts of your choice.
Transfer the pepper and robiola cream to a bowl and add a little more raw extra virgin olive oil.
Pepper and Robiola Cream
Check this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
With roasted peppers I also made Whipped Feta with Peppers!
FAQ (Questions and Answers)
How long does it last?
You can store this cream in the refrigerator in an airtight container for 2-3 days.
Alternatively, you can freeze it for a couple of months.Can I add grated cheese?
Yes, parmesan or pecorino will work, but reduce the amount of salt in the recipe.
Can I use other types of peppers?
Sure, you can make this cream with any variety of peppers you like.
If you want a fairly sweet taste, I recommend friggitelli.
You can find many more ideas for pasta sauces in the collection Pasta Condiments!
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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