Orecchiette In Roasted Red Pepper Sauce
|Cornmeal pasta||1 Packet|
|Red bell peppers||625 Gram|
|Olive oil||30 Milliliter|
|Minced garlic||1 (Clove)|
|Cracked black pepper||5 Milliliter|
|Lemon juice||30 Milliliter|
|Half and half cream||60 Milliliter|
To make orecchiette (little ears) divide the pasta into 2.
Roll into a long rope shape, cut into 1/8" (3 mm) thick rounds.
Dust each with flour.
Place a round in the palm of your hand and indent the centre with your finger.
Repeat until all rounds are complete.
Wrap red peppers in foil.
Bake in a preheated 400°F (200°C) oven for 15 minutes.
Remove foil and peel away the skin from peppers.
Core and seed the peppers.
Fine dice the peppers.
Heat the oil in a sauce pan and saute the onion with the garlic until tender.
Add the seasonings, lemon juice and peppers.
Simmer covered for 45 minutes.
Remove from heat and puree in a food processor, return to sauce pan.
Add the sherry and cream.
While the sauce is simmering, cook the pasta in 3 quarts (3 L) of boiling salted water for approximately 9 minutes, drain and transfer to a serving bowl.
Toss with sauce and serve.