Description
Pepper cream, made in Campania.
Peppers make up 80% of the jar, with 16% extra virgin olive oil, lemon juice and whole sea salt. Four ingredients, gluten free and without preservatives, as the producer declares.
For restaurants and chefs. A sweet, smooth base for pasta: thin it with cooking water for a quick sauce on short pasta or gnocchi, or swirl it into a risotto at the end. It also works as a spread under grilled vegetables, burrata or cured fish on crostini, and as a sauce beside grilled meat.
For specialty and Italian stores. A vegetable cream with a short, clean label appeals to customers who read ingredients, and gluten free widens the audience. The 200 g jar serves a family dinner, so it is bought for use rather than as a curiosity. It pairs with dried pasta and good bread, and with the pumpkin cream from the same producer.
Specs: 200 g, case of 6, gluten free, no preservatives, Campania (Italy).
Nutrition per 100 g: 222 kcal, fat 21 g (saturated 3.1 g), carbohydrates 5.2 g (sugars 5.2 g), fibre 2.6 g, protein 1.2 g, salt 0.76 g.
Unopened, store at room temperature; once opened, keep refrigerated and use within 14 days, with a thin layer of extra virgin olive oil on the surface.
