| Recipe of Butterflies in pepper sauce Ingredients3 coppered tomatoes1/2 red pepper1/2 yellow pepper1/2 green pepper2 onions4 tablespoons of olive oil, pepper6 basil leaves1 garlic clove360 g butterflies30 g parmesan PreparationBoil the tomatoes for about ten seconds in boiling water, drain, peel and remove the seeds. Clean the peppers, remove the stalks, seeds and white veins and cut them into pieces. Put half of the peppers and tomatoes in the blender, together with the white part of the onions, 2 tablespoons of oil, 1 pinch of salt and 1 pinch of pepper and the basil leaves. In a pan, heat the oil with the clove of garlic and season for 5 minutes over a high flame the peppers and tomatoes cut into cubes. Remove from the heat, remove the garlic, season with salt and pepper and add the cream. In the meantime, cook the pasta al dente in plenty of salted water, then drain it, pour it into a bowl and dress with the sauce. Add the grated Parmesan cheese, mix well and serve immediately. |
