Bell pepper sauce for meats with Mascarpone

Ingredients

For the shortcrust pastry

250 g Mascarpone Quescrem
250 g roasted red peppers (canned)
20 ml of olive oil
7 g garlic
Salt

Preparation

1

Drain the roasted peppers and heat in a frying pan with a little oil.
2

Blend with an electric mixer together with Mascarpone Quescrem, salt and roasted garlic.

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