Strozzapreti with anchovies, peppers and capers
Ingredients
400 grams of Strozzapreti
For the anchovy cream:
80 gr of anchovy fillets
30 gr of pine nuts
1 slice of bread
Parsley
extravirgin olive oil
For the pepper coral:
20 grams of flour
20 gr of bell pepper
20 gr of oil
For the pepper sponge
60 g of pepper puree
60 g of egg white
35 g of sunflower oil
15 g of yolk
55 g of self-rising flour
40 g of granulated bird
pinch of salt
To be added later:
Baked pepper fillets
Preparation
The full name of this recipe prepared by Chef Stefania Bergantin during the Carmagnola Pepper Fair is: Sautéed strozzapreti with anchovy cream on peppers, sponge and coral pepper, anchovy powder and capers.
Bring the water to a boil, add salt and throw in the pasta.
While the water is boiling, proceed with the preparation of the anchovy cream by putting the anchovies, pine nuts, chopped bread, parsley and a drizzle of oil in a blender. Blend until creamy.
Prepare the additive and caper powder using the mixer at maximum power and pulverizing both ingredients.
Prepare the pepper sponge: take the baked peppers, blend with a mixer until reduced to a puree. In a tall, narrow container, introduce the puree, egg white, yolk and mix with a mixer, then add the flour, sugar and salt, mix and finally, while the mixer is running, add the oil slowly. Emulsify until a soft and lightly whipped mixture is obtained. Divide the mixture into containers suitable for microwaves and cook at maximum power for 1 'and 30' '. As soon as the containers have been extracted, they must be turned upside down on a grid so that the sponge can dry without collapsing.
Prepare the pepper coral: Chop all the ingredients in a blender, heat a non-stick pan and pour a tablespoon of mixture for each waffle
Serve starting from the anchovy cream, add the Strozzapreti and pepper fillets. Then the pepper sponge, coral and anchovy and caper powder.
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