Recipe for preparing the happy pepper sauce, excellent as an accompaniment to arrosticini.
To prepare the pepper sauce, some steps must be followed.
Wash the two peppers, place them spaced out on a baking tray lined with parchment paper and cook in the oven for 45/50 minutes at 190 degrees Celsius.
Once cooked, place them in a plastic bag until completely cooled to allow for easy peeling.
Open the bag, peel the peppers and remove the seeds, then slice them. Cut the onion.
In a pan, pour the oil, onion, corn, salt, cream, and peppers. Let them soften from the residual water and roast for a maximum of 10 minutes.
Pour the entire mixture into a blender and blend until you get a thick and rich sauce.
Cut the red onion, prepare the accompanying salad. Heat the grill and cook the arrosticini for 4 minutes, turning them on all 4 sides, one minute per side, and salt to taste.
Store the arrosticini in the fridge for a few hours, but ideally, they should be eaten immediately. As for the pepper sauce, I recommend storing it for a maximum of 2 days in a closed glass container.
The delicate tenderness of scottona and sheep arrosticini pairs well with this fragrant super happy pepper sauce! A delicious sauce born from the union of red and yellow peppers together with corn.
Italia, Sardegna
| Energy (kcal) | 416.6 |
| Carbohydrates (g) | 11.55 |
| of which Sugars (g) | 4.92 |
| Fat (g) | 39.7 |
| of which Saturates (g) | 6.95 |
| Protein (g) | 2.51 |
| Fiber (g) | 3.12 |
| Sale (g) | 0.07 |
