Recipe for Calabrian Pepper Cream

This Calabrian pepper cream is a delight rich in flavors that can be enjoyed in any season. It can be served as an appetizer or as a main course with salad or pasta. Enjoy!

Ingredients

• 4 Calabrian peppers (you can also use regular red peppers if Calabrian peppers are not available)
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 can (400 g) canned crushed tomatoes
• 1 teaspoon of sugar
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (adjust according to your heat tolerance)
• 1 tablespoon chopped fresh basil
• 1/2 tablespoon dried oregano
• 1/2 cup heavy cream
• Grated Parmesan cheese (optional, for garnish)
• Toasted bread or croutons (optional, to accompany)

Instructions

1. Preheat the oven to 220°C. Place the Calabrian peppers on a baking tray and roast for about 20 to 30 minutes, turning occasionally, until the skin is blackened and blistered.
2. Remove the peppers from the oven and place them in a resealable plastic bag for about 10 minutes. This will make it easier to remove the skin. Then, remove the skin, seeds, and membranes from the peppers and roughly chop them.
3. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and lightly browned, about 5 minutes.
4. Add the chopped peppers and crushed tomatoes to the pan. Season with the sugar, salt, ground black pepper and red pepper flakes. Simmer for about 15 minutes, stirring occasionally, until the mixture thickens slightly.
5. Add the fresh basil and dried oregano to the pan and stir well. Let simmer for another 5 minutes.
6. Use an immersion blender to puree the mixture into a creamy consistency. You can also transfer the mixture to a regular blender, but be sure to let it cool slightly before blending to avoid splashing.
7. Return the soup to the pot and add the heavy cream. Reheat the soup over low heat, stirring gently, until heated through.
8. Serve the Calabrian pepper cream hot, garnished with grated Parmesan cheese (if desired) and accompanied by toasted bread or croutons.