Conchiglie con Peperoni Verdi, Rossi e Gialli alla Panna

Shells with Green, Red, and Yellow Peppers and Cream

Preparation info

  • For

    4 to 6

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

My Family hums happily when I produce this dish. The different colors of peppers are immediately appealing to the eye, but they are not merely decorative. The pungently herbal green pepper neatly points up the riper sweetness of the red and the mellowness of the yellow. All the peppers are diced small and cooked over a flavor base of butter and onion. When done they are bound with thoroughly reduced cream. That is all there is to this sauce.

In the unlikely event there is sauce left