Today we prepare in Bezzia a pepper sauce fantastic to accompany pasta and meat dishes. It is a very simple sauce and as such a great resource to have on hand. It is made with simple ingredients and is very aromatic as it includes both ground and whole pepper.
You can adjust the amount of pepper to your liking. It is always better to fall short than to overshoot. The first is solved by adding a little more ground pepper once the dish is served. This time we have used it to accompany some marinated loin fillets, but you can get a lot out of it both with meats as with pasta.
Ingredients
- 1 spoonful of butter
- 1 teaspoon of black peppercorns
- 1/2 teaspoon of ground black pepper
- 1 splash of brandy
- 200 g. cream for cooking
- 1/2 pill of meat
- 1 pinch of salt
- Freshly ground black pepper
Step by step
- In a non-stick skillet add the butter and peppercorns. Give it heat and when they start to bubble add the brandy. Cook for a minute until evaporate the alcohol.
- Then add the cream and let it boil for a few seconds before adding the meat lozenge. Cook for a few minutes, stirring regularly so it doesn't get stuck.
- Lastly, correct the salt point and pepper.
- When serving, add a touch of ground pepper to give it color.
- The ideal is to make the sauce at the moment. But in case you don't use the pepper sauce immediately, cover with cling film -so that it touches the surface of the sauce - to preserve it.