I received those lovely little verrines from my sister-in-law some times ago. But I only used them today for the first time with this recipe. I love the contrast of the bright colour of the vegetables with the white porcelain behind. And I can assure you that it tastes as good as it looks!
Ingredients for 6 verrines:
- 400 g of green, yellow and red pepper dices (you can use frozen ones, or fresh ones: one of each colour)
- 100 g of mascarpone
- l teaspoon of “Espelette chilli”
- 1 teaspoon of tomato puree
- 1 tablespoon of olive oil
- 1 pinch of salt
- Preparation: 20 mins
- Cooking: none
- Rest: 2 h
1- If you are using fresh peppers, you will need one of each colour, that you will need to cut into dices yourself.
2- Put the frozen dices into a hot pan with a little bit (1 tablespoon max) of olive oil and cook them under high heat for a few minutes (if using fresh ones, add 2 tablespoons of water in the pan), until the water evaporated.
3- Add the chilli and the tomato puree and leave on medium heat for 1 more minute.
4- Put aside a couple of pepper dices for decoration. Let the rest of the peppers cool down for 5 minutes before you mix it in the food processor with the mascarpone and a good pinch of salt.
5- Pour evenly into the verrines, decorate with the dices you left aside, and keep in the fridge for at least 2 hours before serving them.