Mousse of Peppers With Anchovy Sauce

Name: Mousse of Peppers With Anchovy Sauce
Total time: 1 h 45 min
Yield: 9 servings
Cuisine: french
Ingredients: 1 cup milk; 1 1/2 tablespoons butter; 1 tablespoon flour; Salt to taste; 4 medium red peppers; 4 medium yellow peppers; 4 large eggs; 1/2 cup Parmigiano Reggiano; Salt and freshly ground pepper to taste; 1 clove garlic; 6 anchovy fillets; 4 tablespoons olive oil; 1/2 tablespoon butter

Recipe from Maria Vittoria Bovio

Adapted by Marian Burros

Total Time: 1 hour 45 minutes
Rating: (0)
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Ingredients

Yield:9 servings

For the Bechamel Sauce

1cup milk
1½tablespoons butter
1tablespoon flour
Salt to taste

For the Mousse

4medium red peppers
4medium yellow peppers
4large eggs
½cup Parmigiano Reggiano
Salt and freshly ground pepper to taste

For the Anchovy Sauce

1clove garlic
6anchovy fillets
4tablespoons olive oil
½tablespoon butter

Ingredient Substitution Guide

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Preparation

Step 1
First make the bechamel sauce. In a small saucepan bring the milk to a point just below boiling. Set aside.
Step 2
In another small saucepan melt the butter over low heat, add the flour and salt, and cook for 5 minutes, stirring constantly to remove lumps.
Step 3
Add the heated milk to the roux, whisking to prevent lumps, and cook over low heat, stirring constantly, for 15 minutes. Set aside.
Step 4
To make the mousse, preheat oven to 425 degrees. Roast the peppers for 40 minutes or until the sides soften and fall in. When they are cool enough to handle, pass through a sieve and set aside. Reduce oven to 350 degrees.
Step 5
Combine the eggs, cheese and salt and pepper with the pepper puree and the bechamel.
Step 6
Place in half-cup molds on a tray in the oven, and bake for 30 minutes.
Step 7
While the mousse is cooking, make the anchovy sauce. Mince the garlic and anchovies together. Place in a small saucepan. Add the olive oil and butter, and heat over a low flame until warm. Do not boil. Top mousse with sauce, and serve immediately.