Spread on the scones, the Pepper Cream with Lime and Cumin It’s a perfect recipe for a summer appetizer. Intriguing and tasty, it’s easy to make and can also be prepared the day before.

To prepare the cream you will have to cook the peppers, peel them and obtain fillets then blend them with the ground walnuts, salt, chili powder, paprika, cumin, oil and lime juice. Let the cream rest for at least half an hour in the fridge and serve it as you like on focaccia and croutons which you can accompany with bruschetta with Fassona tartare, strawberries and burrata.

Discover these recipes too: Troccoli with pepper cream, octopus and frisella crumbs, Two-tone pepper cream, Pepper and anchovy sauce, Rigatoni with pepper sauce, Black bread crostini with roasted peppers, anchovies, capers and oregano.