Best Italian Yellow Pepper Puree Recipes

ROASTED YELLOW PEPPER SAUCE

Roasted Yellow Pepper Sauce image

Provided by Craig Claiborne

Time 40m

Yield About 1 2/3 cups

Number Of Ingredients 11

Ingredients

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED RED PEPPERS WITH YELLOW PEPPER PUREE

Roasted Red Peppers with Yellow Pepper Puree image

A delicious side dish from Rozanne Gold, one of my favorite cookbook authors. Roasted yellow bell pepper puree floats a whole roasted red bell pepper-gorgeous! You can make this at least 24 hours in advance if desired. If you like, serve it with your favorite vinegar on the side.

Provided by sugarpea

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 large red sweet bell peppers
1 large yellow sweet bell pepper
2 tablespoons extra virgin olive oil or 2 tablespoons garlic oil
kosher salt
fresh ground black pepper
sea salt

Steps:

Keep the peppers whole and roast over an open flame or under a broiler; steam inside a paper bag and peel; see any of the roasted red bell pepper recipes posted on this site for more detailed instructions if needed.
Core all the peppers, but keep the red ones whole, removing the seeds from the center; set aside.
Roughly chop the yellow peppers after removing the seeds; puree in a blender with the oil until smooth and emulsified; season with kosher salt and pepper.
The peppers and puree can be chilled at least 24 hours or serve immediately; spoon the puree onto a serving plate and place a red pepper in the center; sprinkle with sea salt.

Nutrition Facts : Calories 162, Fat 14, SaturatedFat 2, Sodium 3.5, Carbohydrate 9.9, Fiber 3.3, Sugar 6.9, Protein 1.6

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