Crema di Peperoni – Peppers Cream

tastewithgusto045Peppers Cream is one of our best selling products. But despite its name, it does not contain any milk or cream. It got its name from the creamy texture that is acquired by adding a little of bit of wheat to the recipe to thicken it.

Here I will reveal the recipe so you can make it yourself. Enjoy the process and the end result with your family and friends.

This the recipe can be used as antipasti over Friselline or toasted bread and as side of grilled meat.

Crema di Peperoni – Peppers Cream


2 pieces each of red and yellow peppers

6 tbs Extra Virgin Olive Oil

2 Garlic cloves finely chopped

1 tbs of custer sugar (No need if you use Prelibato)

50 gr of raisins

50 gr of Flaked Almonds

1 Tbs of wheat flour or maize starch

3 tbs of wine vinegar or Prelibato Balsamic White Vinegar

a pinch of dried mint


Salt and Pepper to taste


Halve, core and deseed the peppers.

Crema di Peperoni - Peppers Cream


Cut into strips and to little squares.

Crema di Peperoni - Peppers Cream


Heat the olive oil in a pan. Fry the pepper, stirring from time to time. It will take 20-25 minutes when they will start to caramellise at the edges and get soft.

Pepper spread cream 04


Now add the garlic, raisins, almonds and half glass of boiling water. Stir-fry for a few minutes longer.

Pepper spread cream 05

Add the flour.

Pour your chosen vinegar and let it evaporate.

Season with mint, parsley, salt and pepper and serve it as you like.

Pepper spread cream 11


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