Pink Pimento Sauce Recipe For Pasta, Chicken Or Fish
October 5th 2009 07:13
This recipe can be made gluten free by using arrowroot flour for thickening or relying on the natural thickening of the cream.
Ingredients
1 Brown onion
10ml Olive oil (not depicted)
1 Red capsicum
100ml White wine
1tsp Tomato paste (not depicted)
200ml Cream
1tblsp Bechamel or cornflour slurry (optional)
Method
Sear the capsicum skin directly on the electric element or on the gas flame. This gives capsicum a mouth watering charred aroma.
Finely dice the onion and fry it in the oil, slowly and gently without colour.
Wash off any blackened skin, then deseed and dice the charred capsicum.
Add the capsicum to the pan and continue to sautee.
Increase the temperature to medium and add the white wine.
Add the tomato paste and cream, and allow it to simmer.
Season the mixture with salt and white pepper.
Given time, the cream will reduce and thicken, but I used a bit of left over béchamel sauce to hasten thickening. A slurry of cornflour and water can also be used, or for a gluten free alternative for coeliacs, use a slurry of arrowroot flour and water.
Blend the mixture and return to the pan to reheat and adjust the seasoning.
This sauce is suitable for serving on all manner of pasta, as well as poultry and fish dishes.
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