Heat olive oil. Add diced red peppers and cook until tender. Remove peppers and puree. Add diced shallots to the pan and sweat. Deglaze with white wine. Add chicken stock and reduce by half. Add pureed red peppers. Add heavy cream and reduce to coating consistency. Adjust seasoning.
Wine Pairing(s)
Hagafen White Riesling
Allan Scott Riesling
Pavia Moliss Superiore
Rivetto Barbaresco 'Ce Vanin'
Bruno Rocca 'Rabajà' Barbaresco
Chateau St. Jean 'Belle Terre' Johannisberg Riesling
Manzone S. Stefano Perno
Beni di Batasiolo Vigneto Cerequio Barolo
Grosset-Hill Smith 'Mesh' Riesling
Paolo Scavino Bric del Fiasc
Calories From Fat 19 Total Fat 2 Calories 25 Calcium 3
Sodium 25 Vitamin A 65
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