Recipe: Roasted peppers with a garlic cream
Here’s a beautiful recipe for roasted peppers with a garlic cream sauce. It goes perfectly with a glass of our Ciabot Berton Alissa Langhe Favorita, which currently has an extra 10% discount.
8 peppers - a mixture of red and yellow
150g of anchovies in oil
8 cloves of garlic - peeled, with the heart removed
150ml of single cream
1 tbsp olive oil
75ml of milk
Put the peppers in a grill tin and place under a hot grill, turning occasionally, until blackened and blistered. Put them in a plastic bag to steam and cool. When cool enough to handle, peel, cut into sections and discard the seeds and ribs.
Put the anchovies with their oil in a pan, add a tablespoon of olive oil and cook over a medium heat until the anchovies have melted into the oil. Turn off the heat.
In another pan, cover the garlic with milk and simmer until the garlic has become tender. Blitz with a hand-held food processor then add to the anchovy mixture. Add the cream and stir.
Serve the peppers with a spoonful of the anchovy and garlic cream.