Roasted red pepper sauce

Roasted red pepper sauce

Salsa di peperoni rossi arrostiti

By
From
Venice
Photographer
Helen Cathcart

This is such an easy and healthy sauce. I nearly always have a jar of it in the fridge. It’s wonderful with creamy mozzerella, goats’ cheese, or heated and served with fish.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make a red pepper sauce, blend 100 g rehydrated sundried peppers or roasted fresh peppers with 100 ml extra-virgin olive oil, 1 teaspoon white wine vinegar, a small peeled garlic clove, freshly ground black pepper and a pinch of salt, if needed. Taste and if necessary add 1 teaspoon sugar. Serve this drizzled over burrata, a creamy mozzarella style cheese, or buffalo mozzarella or white fish such as pan-fried sea bass.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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