- 2 large red bell peppers
- 2 tablespoons minced garlic
- 1/4 cup fresh basil
- 3 tablespoons extra virgin olive oil
- 2 cups half-and-half
- 1/4 cup grated Romano cheese
- 4 tablespoons butter
- salt and pepper to taste
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
03/31/2017
recipepes.com
Roasted Red Pepper Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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