Chickpea casarecce with peperonata, orange, capers and summer herbs

739 Views
 
MASTERY Level
30 min
740 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

10 oz Barilla Chickpea Casarecce

1 lb+ 10 oz red and yellow bell peppers

1 lb+ 10 oz tomato purée

7 tsp sugar

7 oz orange juice

3.5 tbsp rinsed capers

4 oz gluten-free bread

extra virgin olive oil

oregano and marjoram

salt and black pepper

 

Preparation

If you wish to peel the peppers, bake at 220° C/425° F for 20 minutes.

Place in a bowl and cover with cling film. Once cool, the skin comes off easily.

Cut into pieces about 1 inch long and roast in a hot pan for 3 minutes with a little oil.

Cut the bread into cubes and season with oil, pepper and oregano before toasting in the pan for a few minutes.

Sweat the sugar and add a dash of orange juice.

Bring to the boil and reduce the liquid to 1.8 oz.

Heat the tomato purée and season with the orange juice, marjoram and capers.

Bring a pot of water to the boil and add salt.

Cook the Chickpea Casarecce for 7-9 minutes.

Drain and add to the pan with the tomato sauce.

Add the peppers and cook for 2 minutes.

Garnish with breadcrumbs and serve.

 

Vegetable Sauces Legume Vegan
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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