A very fresh, tasty, and colorful cold first course, perfect to take to the beach or work.
Take the Asti-type peppers and place them on a baking sheet lined with parchment paper.
Bake without seasoning at 200 degrees for about 40 minutes or until they appear charred.
Once cooked, wrap them individually in aluminum foil and let them cool.
Then proceed to remove the skin and seeds.
Set aside the pepper fillets.
Take the red onion, peel it, and slice it thinly with a mandoline.
Sauté part of it in a pan with a drizzle of oil and a little water.
Blend the cooked onion in a mixer with the pepper fillets and their juices, Parmesan, basil, a pinch of coarse salt, and a few drops of lemon juice. This will create a cream.
Meanwhile, slice the horn-type peppers into rings, making sure to empty them and remove filaments and seeds.
Place the remaining raw onion in a bowl with the pepper rings and season with oil, juice of half a lemon, and salt. Mix well.
Cook the trofiette in salted water for 3 minutes from boiling, leaving them al dente. Drain and let them cool, mixing with a drizzle of raw oil.
Prepare a serving dish and dress the trofiette with the pepper cream and fresh salad. Mix well and serve.
Refrigerator
A cold, healthy, and natural pasta for your summer tables!
Italy, Liguria
| Energy (kcal) | 109.21 |
| Carbohydrates (g) | 15.79 |
| of which Sugars (g) | 4.38 |
| Fat (g) | 3.51 |
| of which Saturates (g) | 1.71 |
| Protein (g) | 3.22 |
| Fiber (g) | 1.92 |
| Sale (g) | 0.12 |
