Green and Red Pepper Sauce
calories: medium
category: sauces
cost: low
difficulty: medium
preparation time: 250
Ingredients
Green and red peppers 1 kilo
Carrots 2
Potatoes 1
Onions 1 medium one
Tomatoes 1500 gr. puree
Extra virgin olive oil 350 gr.
Green beans 300 gr.
Balsamic vinegar 2 tablespoons
Salt to taste
See our
Wine Tips
for your meals
Carrots 2
Potatoes 1
Onions 1 medium one
Tomatoes 1500 gr. puree
Extra virgin olive oil 350 gr.
Green beans 300 gr.
Balsamic vinegar 2 tablespoons
Salt to taste
See our
Wine Tips
for your meals
Preparation Wash and clean the vegetables removing the white pith and the pips from the peppers. Cut all the vegetables into cubes and put them into a large pot. Cook with your tomato puree for 3 to 4 hours.
Then pass it all through a strainer or a vegetable mill. Put it back onto the fire and cook until it is a dense creamy mixture. Season with oil, vinegar and salt. The Chef's tips Be careful not to add too much balsamic vinegar as sometimes only a few drops are enough. Taste until you have the right amount.
Drink some Sauvignon del Friuli wine with your sauce. Curiosity Balsamic vinegar can also be used to season red meats such as roast beef but has to be added only before serving at table.
Then pass it all through a strainer or a vegetable mill. Put it back onto the fire and cook until it is a dense creamy mixture. Season with oil, vinegar and salt.
Drink some Sauvignon del Friuli wine with your sauce.
