Bell pepper cream with mozzarella

Restaurant appetizer - very tender and tasty. I tried this dish as a signature recipe from an Italian chef and I really liked it. I tried to reproduce it from memory. Maybe not exactly the same, but the taste is similar.
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Kinsley BennettKinsley Bennett
Author of the recipe
Bell pepper cream with mozzarella
Calories
258Kcal
Protein
11gram
Fat
19gram
Carbs
7gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 8
Bell pepper
4
Leek
100g
Wheat flour
2teaspoon
Cream
300g
Butter
40g
Mozzarella
250g
Nutmeg
to taste
Salt
to taste
Pepper
to taste

Step-by-step preparation

Cooking timeCooking time: 1 hr

  1. STEP 1

    STEP 1

    Peppers need to be baked in the oven at 200° until fully cooked,

  2. STEP 2

    STEP 2

    then put it in a bag for half an hour and

  3. STEP 3

    STEP 3

    remove skin and seeds.

  4. STEP 4

    STEP 4

    Finely chop the leek

  5. STEP 5

    STEP 5

    and simmer in butter until done.

  6. STEP 6

    STEP 6

    Add flour, fry

  7. STEP 7

    STEP 7

    dilute with cream until smooth.

  8. STEP 8

    STEP 8

    Salt, pepper and add a pinch of nutmeg.

  9. STEP 9

    STEP 9

    Combine the sauce with pepper.

  10. STEP 10

    STEP 10

    Punch with a blender.

  11. STEP 11

    STEP 11

    Pour the cream into bowls and put a couple of pieces of mozzarella there.

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