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Charred Pepper 'Velouté' Farfalle with Parmesan Frico

A study in texture contrast: silkily sautéed bell peppers and chilies blended into a creamy sauce, served with crispy parmesan 'frico' shards for a modern, Blumenthal-esque crunch.

🍽️ Any Diet

Prep

20 minutes

Cook

20 minutes

Serves

2

810

Calories

38g

Protein

86g

Carbs

42g

Fat

Ingredients

•5.3 oz Farfalle pasta

•1 Green bell pepper, finely diced

•1/2 Yellow bell pepper, finely diced

•1/2 Red bell pepper, finely diced

•1/4 Red onion, minced

•10 Green chili peppers, finely minced

•10 oz Shredded mozzarella cheese

•4 oz Shredded parmesan cheese

•3 tbsp Calabrese pesto

•2 tbsp Butter (pantry)

•1/2 cup Water or vegetable stock (pantry)

Instructions

  1. 1.Start by making the parmesan frico: Place four 1-ounce mounds of parmesan on a parchment-lined tray. Bake at 400°F for 5 minutes until golden and lacy. Let cool until crisp (Heston Blumenthal's texture play).
  2. 2.In a heavy-bottomed pot, melt the butter over low heat. Add the minced onion, bell peppers, and green chilies. Sweat them slowly with a pinch of salt for 10 minutes until they are very soft but not browned (Thomas Keller’s precision sweating).
  3. 3.Stir in the Calabrese pesto and 1/2 cup of water. Simmer for 5 minutes. If you have a blender, pulse half of this mixture until smooth, then return to the pot for a 'velvet' texture.
  4. 4.Cook farfalle in salted water until just al dente. Drain and reserve some liquid.
  5. 5.Fold the cooked pasta into the pepper mixture. Over low heat, gradually add the mozzarella cheese, stirring constantly in one direction to create an ultra-creamy, elastic sauce (similar to Aligot technique).
  6. 6.If the sauce is too thick, adjust with a splash of pasta water until it coats the back of a spoon.
  7. 7.Divide the pasta between two bowls. Season with a final touch of sea salt and freshly cracked black pepper.
  8. 8.Garnish each bowl by standing two parmesan fricos upright in the pasta for height and visual drama.

👨‍🍳 PRO TECHNIQUE

Slow-sweating the aromatics in butter (the 'soffritto' or 'soubise' base) is a French classic taught by Julia Child. It coaxes out the maximum sugar from the peppers without the bitterness of charring.

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