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 |
