Choose a green, yellow and red pepper whole, wash them and put them in the oven until the peel has become dark. Remove them from the oven, let them cool, peel them and divide them into fillets, collecting the sauce and filtering it from the skins and seeds. Put the pepper fillets in a pan, add two or three ripe tomatoes, peeled and cut into fillets, salt, add two or three tablespoons of oil, and heat over low heat for about ten minutes. At the end add a handful of chopped parsley and if you like, a spoonful of heavy cream. Season the pasta.
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