The pasta with friggitelli cream is an original and flavorful first course based on friggitelli peppers and fresh spreadable cheese. Friggitelli are small, non-spicy green peppers that are in season from late May/June to October. This dish is also enriched with smoked bacon and crispy bread crumbs. A simple recipe with few steps that will win you over.
On the blog, you can find other simple and original first courses like:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 483.62 (Kcal)
- Carbohydrates 34.30 (g) of which sugars 1.94 (g)
- Proteins 21.53 (g)
- Fat 28.70 (g) of which saturated 5.15 (g)of which unsaturated 8.55 (g)
- Fibers 3.02 (g)
- Sodium 1,357.04 (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
- 11.3 oz pasta
- 8.8 oz friggitelli
- 4.2 oz fresh spreadable cheese
- basil
- 5.3 oz smoked bacon
- 2 slices white bread
- salt
- black pepper
- 2 tbsps extra virgin olive oil
Tools
- Food Scale
- Blender
- Pot
- Pan
- Colander
- Ladles
Pasta with Friggitelli Cream Recipe
Disclaimer: affiliate links are present in the “Tools” section
Don’t miss the collection RECIPES WITH PEPPERS
Start the preparation of the pasta with friggitelli cream by cooking them in a static oven at 446°F for about 30 minutes (or in a pan with a little oil for 15 minutes). Remove the top part, the internal seeds, and let them cool.
Place the friggitelli in a blender or food processor with the fresh spreadable cheese, a handful of basil leaves, salt, pepper, and a drizzle of extra virgin olive oil.
Blend the mixture until you obtain a fairly smooth cream; if it turns out to be too thick, add more EVO oil.
Cook the pasta in plenty of salted water.
Meanwhile, cook the bacon in a pan without adding any fat until it becomes golden brown, which will take about 5 minutes.
Chop the white bread with a knife or a food processor until you get fairly fine crumbs. Toast the bread crumbs in the same pan where you cooked the bacon until they become crispy, turning them occasionally to avoid burning.
Drain the pasta and dress it with the friggitelli cream. Mix everything well, using a little of the pasta cooking water.
Add the smoked bacon and the crispy bread crumbs and complete the recipe with some chopped fresh basil.
Serve the pasta with friggitelli cream immediately, adding a bit more crispy bread crumbs set aside.
Pasta with Friggitelli Cream
You can substitute fresh spreadable cheese with ricotta or robiola or use a herbed one for a more pronounced flavor. In this recipe, I did not peel the friggitelli; if you have trouble digesting them, remove the skin.
Try also the STUFFED FRIGGITELLI.
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Enjoy your meal!
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