Cellentani peppers cream
Instructions
Cook al dente the Cellentani in salted water.
Drain and raffreddateli under a jet of cold water.
Meanwhile, wash and dry the peppers and tomatoes.
Deprived of petioles and seeds.
Clean the onions coarsely sliced whole, put the vegetables in the blender with the lemon juice, 1 tablespoon vinegar, 4 tablespoons oil, a bit of salt, a pinch of cinnamon and nutmeg.
Pour the dough in a bowl and dress with the cream of peppers.
Mix well and let stand at least 1 hour before serving.
Ingredients and dosing for 4 persons
- 500 g of cellentani pasta type
- 2 red peppers
- 2 firm red tomatoes
- == 1 small onion
- 1 lemon
- Wine vinegar
- Olive oil
- Cinnamon
- Nutmeg
- Salt