Ingredients with Measurements:
- 2 red bell peppers
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1/4 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 eggs
- 2 tablespoons water
- 2 cups bread crumbs
- 2 tablespoons olive oil
- 8 ounces falculelle (or other pasta of choice)
Special Equipment Needed:
- Blender or food processor
- Large skillet
- Large pot
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F.
2. Place the bell peppers on a baking sheet and roast for 20 minutes, flipping halfway through.
3. Once the peppers are roasted, remove from the oven and let cool.
4. Peel and seed the peppers, then place in a blender or food processor and blend until smooth.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the garlic, smoked paprika, and cayenne pepper and cook for 1 minute.
7. Add the tomato paste and cook for an additional minute.
8. Add the bell pepper puree and vegetable broth and bring to a simmer.
9. Simmer for 10 minutes, stirring occasionally.
10. Add the heavy cream and season with salt and pepper.
11. Simmer for an additional 5 minutes.
12. Remove from heat and stir in the parsley and Parmesan cheese.
13. In a shallow bowl, combine the flour, eggs, and water and whisk until combined.
14. In a separate shallow bowl, add the bread crumbs.
15. Heat the olive oil in a large skillet over medium heat.
16. Dip the falculelle in the egg mixture, then coat in the bread crumbs.
17. Fry the falculelle in the skillet for 2-3 minutes per side, or until golden brown.
18. Serve the falculelle with the roasted red pepper sauce.
Time:
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Temperature: 400 degrees F
Serving Size: 4
Nutritional Information: Calories: 590, Fat: 22g, Protein: 20g, Carbohydrates: 73g, Fiber: 5g, Sugar: 5g, Sodium: 590mg
Substitutions for Ingredients
- For the bell peppers, you can substitute with any color of bell pepper.
- For the olive oil, you can substitute with any type of cooking oil.
- For the tomato paste, you can substitute with tomato sauce.
- For the vegetable broth, you can substitute with chicken broth or water.
- For the heavy cream, you can substitute with half-and-half or whole milk.
- For the Parmesan cheese, you can substitute with any type of grated cheese.
- For the falculelle, you can substitute with any type of pasta.
Variations:
- For a vegan version, you can substitute the heavy cream with coconut cream or vegan cream cheese.
- For a gluten-free version, you can substitute the all-purpose flour with gluten-free flour and the bread crumbs with gluten-free bread crumbs.
Tips and Tricks:
- Make sure to roast the bell peppers until they are soft and charred.
- Make sure to fry the falculelle in batches to ensure even cooking.
Storage Instructions:
The roasted red pepper sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The roasted red pepper sauce can be reheated in a saucepan over medium heat.
Presentation Ideas:
The falculelle and roasted red pepper sauce can be served on a platter with a sprinkle of Parmesan cheese and chopped parsley.
Garnishes:
The falculelle and roasted red pepper sauce can be garnished with Parmesan cheese, chopped parsley, and a sprinkle of smoked paprika.
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
This dish can be served with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the roasted red pepper sauce is too thick, add a little more vegetable broth or water.
- If the falculelle is not crispy enough, add a little more bread crumbs.
Food Safety Advice:
- Make sure to wash your hands before and after handling raw ingredients.
- Make sure to cook the falculelle until it is golden brown and cooked through.
Food History:
Falculelle is a type of pasta that originated in the Italian region of Abruzzo. It is traditionally served with a variety of sauces, including the classic tomato sauce or pesto.
Flavor Profiles:
This dish has a smoky and creamy flavor from the roasted red pepper sauce, with a hint of sweetness from the bell peppers and a salty and savory flavor from the Parmesan cheese.
Serving Suggestions:
This dish can be served as a main course or as a side dish.
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Region: Italian