14
Feb
Traditional Oven: Timbale with green chili peppers cream
Ingredients
- 17,5 oz green chillies
- 2 cloves of garlic
- 10,5 oz of pasta
- Grated cheese
- 1 sprig of basil
- Evo olive oil
- Salt
Directions
To prepare the cream of green chili peppers, wash them, dry them, remove the stem and central seeds. Cut into small pieces and cook in a large pan with plenty of oil, two cloves of garlic, a sprig of basil and a pinch of salt. Once cooked, pour the peppers into a narrow, tall bowl and use an immersion blender until you obtain a smooth mixture.
Then, cook the pasta in salted water and drain it al dente. Pot the pasta, chilli cream and grated cheese into a bowl. Combine all the ingredients and put them into an aluminium foil container with a well-oiled bottom and covered in breadcrumbs. Place in a preheated and ventilated oven at 356° for 20 minutes. Serve the timbale with green chilli cream while still hot.
