Thursday, March 25, 2010

Roasted Pepper Cream Sauce

We serve a roasted pepper sauce with ravioli at work. I don't know how it is made, but there is a recipe for roasted red pepper sauce in the Joy of Cooking that sounded worth a try. I used red, yellow, and orange peppers instead of just red, and I also added cream. It didn't really taste anything like the one at work, but it was good. Maybe a bit less paprika next time.

Roasted Pepper Cream Sauce
Adapted from Joy of Cooking
Yield: 1 cup
Print recipe

3 large bell peppers, roasted, peeled, and coarsely chopped
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp sweet paprika
1/4 tsp ground cinnamon
1/8 tsp ground red pepper, to taste
1 cup chicken stock
1 cup water
1/2 cup heavy cream
salt and pepper, to taste
  1. Line a baking sheet with aluminum foil.

  2. Cut peppers into pieces and place skin side up on sheet.

  3. Brush with olive oil and season with salt and pepper.

  4. Broil, turning as needed, until blackened, about 5 to 10 minutes. Keep your eye on peppers while broiling.

  5. Let peppers cool and then remove skin. Chop roughly.

  6. Heat olive oil in a medium pan over medium heat.

  7. Add onions and cook, stirring often, until lightly browned.

  8. Stir in peppers, garlic, paprika, cinnamon, and ground red pepper. Cook for 1 minute.

  9. Pour in stock and water. Bring to a boil.

  10. Reduce the heat, partially cover, and slowly simmer for 90 minutes.

  11. Puree the mixture in a blender or food processor.

  12. Add cream and salt and pepper.

  13. Serve warm with pasta, roasted or grilled meats, chicken, or fish.

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