Pepper cream for multiple recipes, traditional and Bimby recipe.
Today I propose a delicious, easy to make, and economical cream. It pairs well with meat roasts, as well as chicken or turkey. Additionally, it is well-suited as a pasta sauce or filling for lasagna or cannelloni.
Vegans and vegetarians will also find the right accompaniment.
All types of peppers can be used, although red or orange peppers are preferable. You will also find the sweetener amounts and instructions for making a preserve.
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow heat
- Cuisine: Italian
- Seasonality: All seasons
- Energy 157.43 (Kcal)
- Carbohydrates 15.37 (g) of which sugars 15.23 (g)
- Proteins 1.60 (g)
- Fat 9.86 (g) of which saturated 1.33 (g)of which unsaturated 0.00 (g)
- Fibers 3.33 (g)
- Sodium 197.92 (mg)
Indicative values for a portion of 175 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
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- 1.5 lbs peppers
- to taste salt
- 1/4 cup sugar (or 2 tsp of sweetener)
- 1.35 oz vinegar
- to taste basil
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Immersion blender
Steps
Pepper cream for multiple recipes
Wash the peppers, and cut them into 1 inch x 1 inch pieces.
Peel the garlic.
In a pan, sauté the garlic with the olive oil for 1 minute, then add the peppers, salt, sweetener, and balsamic vinegar.
Increase the heat and cook on high flame, stirring occasionally. It will take about 15 minutes. If they dry out too much, add a bit of water.
At the end of cooking, they will appear like this.
Now blend everything with the immersion blender.
Ready, Pepper Cream for Multiple Recipes
Put the garlic, extra virgin olive oil in the mixing bowl and chop: 3 sec./speed 5, then season: 3 min./248°F/speed 1.
Add the chopped peppers, salt, sweetener, balsamic vinegar, and cook: 15 min./Varoma/reverse/spoon speed without measuring cup.
Now blend everything for 15 sec speed 8.
With the help of our Bimby friend, we made the Pepper Cream for Multiple Recipes
Pepper Cream for Multiple Recipes. This condiment can be stored in the fridge for up to 3 days well sealed, in the freezer for up to 3 months.
If you want to store it even longer, I recommend putting it in previously sterilized glass jars, then boiling for about 30 minutes, after which you will place them upside down to create a vacuum, and store them in the pantry for up to 1 year.
