INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Fusillotti N° 155
1 kg red and yellow bell peppers
1 shallot
Basil, to taste
Parmigiano Reggiano, to taste
extra virgin olive oil, to taste
DIRECTIONS
Wash and clean the peppers, removing the seeds and the white membranes. Cut them into 2 cm squares and keep them aside. Cut the shallot into thin slices and sauté in a pan with extra virgin olive oil—season with salt and pepper. Add the peppers to the pan and toss them on a lively heat, adding a few basil leaves. When the peppers are cooked, take 30-40% and prepare an emulsion with a hand blender, adding some hot cooking water to obtain a silky texture. Mix the emulsion with the peppers left in the pan. Cook the Rummo Fusillotti® N° 155 in abundant boiling salted water, remove them a couple of minutes before cooking time (see the pack), and mix them with the pepper sauce, gradually adding some cooking water. When serving, add a drizzle of extra virgin olive oil, a few basil leaves, and some freshly grated Parmigiano Reggiano, mix well and plate. Enjoy!