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This first course is a meeting between the creaminess of peppers and the crispiness of bacon.
Wash, clean and boil a potato.
Wash and dry three peppers.
Roast the peppers in the oven for 20 minutes at 200°.
Seal them in a bag and let them cool slightly to help the skin come off.
Pour the peppers, oil, salt, walnuts, potato and garlic clove into a mini chopper. Blend everything until you obtain a cream.
Cook the pici in salted water for 9 minutes.
Toast the bacon slices until crispy.
Drain the pasta al dente.
Toss the pasta with the pepper cream.
Plate and garnish with crispy bacon and chopped hazelnuts.
Italia, Puglia
| Energy (kcal) | 184.84 |
| Carbohydrates (g) | 17.77 |
| of which sugars (g) | 2.8 |
| Fat (g) | 9.75 |
| of which saturates (g) | 1.63 |
| Protein (g) | 6.56 |
| Fibre (g) | 2.02 |
| Salt (g) | 0.18 |