Ingredients: 2 servings
Total preparation time: 20 minutes
Cooking time: 15 minutes (+ 1 hour for the baked peppers)
Difficulty level: Easy
INGREDIENTS
- Pennoni pasta, 200
- Red bell pepper, 1
- Yellow bell pepper, 1
- Parsley, q.b.
- Bread, 2 slice
- Anchovies from the Cantabrian Sea, 3 fillets
- Butter, 20 g
- Sage, 4-5 leaves
- Garlic, 1 clove
- Lemon (juice), 1
- Olive oil, q.b.
- Salt, q.b.
- Pepper, q.b.
PREPARATION
Place the bell peppers on a baking tray covered with baking paper and cook at 200 ºC for about 1 hour, until they are well toasted. Then, let them cool and peel off the skin and seeds.
Transfer the sliced bell peppers in a glass with high edges. Add a drizzle of olive oil, parsley, salt and pepper. Blend until you get a smooth sauce.
Use a mixer to chop the bread in coarse crumbs. Then, put the breadcrumbs in a pan, add some olive oil and an anchovy fillet from Cantabrian Sea to flavor well. Keep the crumble aside when golden.
Cook the pasta in salted boiling water. In the meantime, take a pan and let the butter melt with another anchovy fillet, the sage leaves and a garlic clove. Once melted, add a few lemon juice drops, to create an emulsion.
Drain the pasta “al dente” and put it in the sauce. Add some cooking water and toss the pasta for a couple of minutes.
Spread the bell pepper cream on the bottom of your plate, then add the pasta and garnish with bread crumble, an anchovy fillet and few bell pepper cream drops.
