Italian Yellow Pepper Puree
Transform your cooking repertoire with this vibrant and versatile Italian Yellow Pepper Puree, a silky blend of roasted yellow bell peppers, fragrant garlic, and aromatic fresh rosemary. This recipe captures the essence of Mediterranean flavors, with a touch of extra virgin olive oil enhancing the natural sweetness of the peppers. Easy to prepare and ready in just 40 minutes, this puree is a perfect accompaniment to pasta, grilled meats, or roasted vegetables. Roasting the peppers to perfection brings out their caramelized depth, while blending them creates a luscious, creamy texture. Serve it warm or at room temperature for a stunning burst of color and flavor on your plate. Perfect for meal prep, this puree can be refrigerated for up to three days, making it a go-to for busy weeknights or elegant dinner parties. Keywords: Italian Yellow Pepper Puree, roasted bell peppers, creamy vegetable sauce, Mediterranean recipe, versatile puree.
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Ingredients
- 4 whole Yellow bell peppers
- 3 tablespoons Extra virgin olive oil
- 2 whole Garlic cloves
- 1 sprig Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Water
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Wash the yellow bell peppers thoroughly and pat them dry with a clean towel.
Step 3
Place the bell peppers on a baking sheet lined with parchment paper. Roast the peppers in the oven for 20-25 minutes, turning them halfway through, until the skins are charred and blistered.
Step 4
Remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl tightly with plastic wrap or a lid and let the peppers rest for 10 minutes. This will make the skins easier to remove.
Step 5
Once the peppers have cooled slightly, peel off the charred skins, remove the stems, and discard the seeds. Chop the roasted pepper flesh into smaller pieces and set aside.
Step 6
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves and the fresh rosemary sprig. Sauté for 2-3 minutes until the garlic is fragrant and slightly golden. Remove the rosemary sprig and discard.
Step 7
In a blender or food processor, combine the roasted bell peppers, sautéed garlic, remaining 1 tablespoon of olive oil, salt, black pepper, and 2 tablespoons of water. Blend until the mixture is smooth and creamy. Add more water, 1 tablespoon at a time, if the puree is too thick to blend.
Step 8
Taste the puree and adjust seasoning if needed. Transfer the puree to a serving bowl or use it as a sauce for pasta, grilled meats, or roasted vegetables.
Step 9
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (808.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 567.3 |
| Total Fat 43.5g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2376.9mg | 0% |
| Total Carbohydrate 48.4g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 30.2g | |
| Protein 7.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 97.2mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1567.9mg | 0% |
Source of Calories