Continuously searching for tasty and creative recipes, we were captivated by the intense fragrance of a main ingredient of Italian cuisine: the pepper.

To make it lighter and more suitable for even the most delicate palates, we have experimented with a simple and original recipe. We are not talking about the classic pasta with pepper sauce, but a creamy dish with a soft flavor.

In a few simple steps we carefully prepare the cream of peppers and accompany the potato gnocchi with stracchino, a cheese with a fresh flavor and a creamy consistency, perfect for mixing all the elements of the dish. Simple ingredients, quick preparations and a strong taste for a recipe that will amaze your guests.

The pepper: the prince of the table, rich in taste and color

The history of the pepper in the history of Italian cuisine starts from the second half of the sixteenth century, when it was imported from South America. It was then called "pepper of India", due to its spicy flavor and was used in many recipes, especially in the south. In fact in the Neapolitan kitchens the peppers were the condiment for the most common pasta before the tomato replaced them.

Today there are many varieties of peppers grown throughout Italy and are distinguished by their shape (elongated or bell-shaped), color (yellow, green, red, etc.) and taste (sweet or spicy). An important note: to make sure you choose the right ones, check that their skin is shiny, well-stretched, firm and free of dents, with the stem well attached.

We know that for many people this fragrant and inviting vegetable can be indigestible. A side effect due to the presence of cellulose on the peel and solanine.

To avoid this unpleasant inconvenience, just remove the skin after having lightly scalded them in boiling water or in the oven and pass them in cold water.

Stracchino: the cheese of tired cows

Stracchino is a typical product of northern Italy (Lombardy), produced exclusively from whole cow's milk, without crust and with a short maturing period. Its creamy paste, rich in fats and proteins, is perfect to cream and add a creamy touch to recipes.

Light and versatile, stracchino is an excellent substitute for cream and goes well with both pasta and vegetables and savory pies.

A last curiosity: the stracchino takes its name from the term "stracche" which in Lombard dialect means "tired" because it is produced by milking the "tired" cows after a day at the pasture.

INGREDIENTS FOR 4 SERVINGS

400 g Antonio Amato potato gnocchi

2 big red peppers

200 g stracchino cheese

50 gr. Parmigiano cheese

parsley to taste

1 clove garlic

salt to taste

peper to taste

Antonio Amato extra virgin olive oil to taste

DIRECTIONS

Let's start with the preparation of peppers that are baked in the oven for 40 minutes at 200°. Once ready, place them in a container covered with film, so that the steam that will be created inside will allow you to peel them easily.

After having cleaned them well both inside and outside, blend the peppers with oil, salt, pepper and a drop of water (be careful not to add too much, it could loosen your cream too much).

The gnocchi are the perfect fresh pasta format for this kind of recipes, soft, delicate and with very short cooking times.

Dip them in boiling salted water and drain them as soon as they rise to the surface.

In a frying pan, brown a clove of garlic with a drizzle of oil and add the cream of peppers with the gnocchi and a sprinkling of Parmigiano cheese, so as to make them whisk well.

Switch to the dish by adding a few leaves of parsley and soft stracchino cheese to the plate.

Before tasting this tasty dish, remember to mix it with the gnocchi to mix them with stracchino.

Enjoy your meal with a creamy recipe!