Name: Roasted sweet pepper rolls of caper-pinenut stuffing with a roasted garlic-chive cream, lemon risotto and sugar snaps
Yield: For four
Ingredients: 100 g breadcrumbs; risotto from 150 g arborio rice; 150 g sugar snaps or mangetout; sugar snaps, to serve; 10 garlic cloves; 1 tsp hot mustard, Dijon or similar; salt and pepper; 1 lemon rind and juice; fresh chives, chopped; 150 mls light stock; 150 mls single cream; 80 mls white wine; 40 g pinenuts, lightly toasted; 40 g capers; 6 red or yellow peppers; black pepper, to taste; 1 onion, finely chopped; risotto, to serve; 2 garlic cloves, finely chopped; 1 tblspn butter; 80 mls single cream; parsley, chopped; a little olive oil

Preparation info

For
four

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

I’ve given this dish its full descriptive name here, as it appears occasionally during the summer on the Paradiso menu, because it is the combination and contrast of flavours that creates an overall effect above and beyond the sum of the parts. That’s not to say that the pepper rolls aren’t good with other dishes, or that the lemon risotto isn’t very useful on lots of menus; if you like roasted garlic, the sauce can become addictive and you’ll find yourself dunking bread into it. But, from