Katie QuinnComment

Roasted red capsicum + gorgonzola sauce

Katie QuinnComment
Roasted red capsicum + gorgonzola sauce


1.5kg red capsicums, halved, seeds, membrane and stalks removed
Olive oil
200g Italian chopped tomatoes
1/2 cup (125ml) light cream
25g good-quality Gorgonzola broken into small pieces


Place capsicums on a roasting tray cut side down, spray the skins with light olive oil

Roast in the oven at 140˚C (fan-forced) for 1.5 hours until roasted and slightly charred around the edges.

Remove from the oven, place in a plastic bag to cool for 15 minutes then peel and place in the bowl a food processor. Blend the capsicums until smooth.

Transfer the mixture to a large fry pan, add the tomatoes and season to taste.

Cook stirring occasionally for 10 minutes over medium heat, then add the cream and Gorgonzola. Lower the heat to medium-low and continue to cook for a further 20 minutes, stirring occasionally.

Serve with gnocchi