Pasta Peperonata (recipe)


ソースは、Jamie OliverのPasta Peperonata(←レシピ)と黄色のパプリカをゆっくり蒸し炒めにして玉ねぎを足し、ニンニク、赤ワインビネガーを加えてパルメジャーノチーズも加え、最後に好みでマスカルポーネクリームかクレームフレッシュを加えるというもの。パプリカと玉ねぎの他にトマトも加え(パプリカと玉ねぎが甘いのでトマトの酸味が良い)、マスカルポーネクリームもクレームフレッシュもなかったので使いさしの生クリームを使いました。美味しくできました。



I cooked Jamie Oliver’s Pasta Peperonata for dinner tonight – with what I found in the fridge.  I used usual whipping cream (left-over from yesterday) as I didn’t have any Mascarpone or creme fresh but it works fine.  (I would not choose this table cloth for us but I used it yesterday for the lunch time gathering  I’ll be using this until we drop something on it.)

The peppers and onions get very sweet so the vinegar is necessary to balance out the sweetness.  I also added some tomatoes to give some extra acidity as well as additional body to the sauce.  If you like sweet sauce this is quite a nice one.








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