Ingredients:
- half a yellow pepper
- half a red pepper
- 100 g Greek feta
- black pepper
- Ménage à Trois Emozioneolio extra virgin olive oil
Preparation:
- Wash the peppers thoroughly and cut into small pieces.
- Cook them in a pan with a drizzle of Ménage à Trois extra virgin olive oil and a splash of hot water.
- Cover and cook over low heat until the peppers are very soft.
- Once cooked, leave to cool before putting in a food processor with diced feta and more Ménage à Trois extra virgin olive oil.
- Blend to make a delicious cream for dressing pasta or spreading on crunchy toast!
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.