Mousse of Peppers With Anchovy Sauce Recipe

Name: Mousse of Peppers With Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup milk; 1 1/2 tablespoons butter; 1 tablespoon flour; Salt to taste; 4 medium red peppers; 4 medium yellow peppers; 4 large eggs; 1/2 cup Parmigiano Reggiano; Salt and freshly ground pepper to taste; 1 clove garlic; 6 anchovy fillets; 4 tablespoons olive oil; 1/2 tablespoon butter

Servings: persons

1 cup milk
1 1/2 tablespoons butter
1 tablespoon flour
Salt to taste
4 medium red peppers
4 medium yellow peppers
4 large eggs
1/2 cup Parmigiano Reggiano
Salt and freshly ground pepper to taste
1 clove garlic
6 anchovy fillets
4 tablespoons olive oil
1/2 tablespoon butter

1
First make the bechamel sauce.
2
In a small saucepan bring the milk to a point just below boiling.
3
Set aside.
4
In another small saucepan melt the butter over low heat, add the flour and salt, and cook for 5 minutes, stirring constantly to remove lumps.
5
Add the heated milk to the roux, whisking to prevent lumps, and cook over low heat, stirring constantly, for 15 minutes.
6
Set aside.
7
To make the mousse, preheat oven to 425 degrees.
8
Roast the peppers for 40 minutes or until the sides soften and fall in.
9
When they are cool enough to handle, pass through a sieve and set aside.
10
Reduce oven to 350 degrees.
11
Combine the eggs, cheese and salt and pepper with the pepper puree and the bechamel.
12
Place in half-cup molds on a tray in the oven, and bake for 30 minutes.
13
While the mousse is cooking, make the anchovy sauce.
14
Mince the garlic and anchovies together.
15
Place in a small saucepan.
16
Add the olive oil and butter, and heat over a low flame until warm.
17
Do not boil.
18
Top mousse with sauce, and serve immediately.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup milk, 1 1/2 tablespoons butter, 1 tablespoon flour, Salt to taste, and more.

Yes, Mousse of Peppers With Anchovy Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mousse of Peppers With Anchovy Sauce

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