Roasted pepper cream sauce
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
1h 15 min (COOK TIME: 1h / PREP TIME: 15 min)
4 people
Ingredients
-
450
g
Mutti Polpa
-
100
g
Mutti Double Concentrated Tomato Purée
-
1
roasted pepper
-
400
g
unsweetened plant-based milk
-
salt and pepper
-
4
tbsp
fresh chives, chopped
-
Extra virgin olive oil
-
4
tbsp
crème fraîche
((optional) )
For the tofu
-
150
g
tofu
-
3 or 4
tbsp
soy sauce
-
Flour to taste
-
Seed oil for frying
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Roasted pepper cream sauce: Method
- Open the packet of tofu and drain for at least 15 minutes. Dry the tofu thoroughly and cut into cubes. Put it in a bowl, add the soy sauce and marinate for 30 minutes.
- Wash the cauliflower, divide into florets and arrange them on a baking sheet covered with parchment paper. Brush with extra virgin olive oil and season with salt and pepper. Bake in the oven at 200° for about 25 minutes or until golden.
- Drain the tofu cubes from the marinade, coat in the flour and fry a few at a time in the seed oil. Drain on absorbent paper.
- Meanwhile, prepare the cream: pour the tomato pulp, double concentrated, pepper, milk, 1 tablespoon extra virgin olive oil, salt and pepper into a blender. Blend until you get a smooth cream. Transfer to a saucepan and cook for about 5 minutes over a medium heat.
- Serve the cream with the roasted cauliflower florets, fried tofu, chives and a pinch of pepper. Add the crème fraîche if desired.
