Garlic, oil, chili pepper and mint

Elio Sironi

Green and apple
1 green apple
100 g of water
100 g of sugar

2 spicy red peppers
4 cloves of garlic
100 g of extra virgin olive oil
The pulp of 1 dried tomato
Grated mature Pecorino

Mint infusion
50 ml of liquid cream
30 g of mint leaves
150 g of buffalo mozzarella

300 g durum wheat pasta
200 g of toasted Altamura bread



Green and apple
Combine the water and sugar in a pan and bring to the boil. Reduce the liquid to half its volume and leave to cool. Cut the apple pulp into cubes, add it to the syrup and place everything in a vacuum.

Finely chop the garlic and chili pepper, sweat them in a terracotta pot with half the oil (50 g), add the dried tomato pulp and 4 spoonfuls of water used to cook the pasta.
Take off the heat and mix with the rest of the cold oil (50 g), incorporating a little grated Pecorino. Add the cubed apple and salt to taste.

Mint infusion
Heat the cream in a pan. Take off the heat and add the mint leaves. Leave to cool, remove the mint leaves and add the mozzarella cut into pieces. Process everything in the mixer.

Bring the pasta cooking water to the boil. Cook the pasta, taking care to maintain the cooking point. Drain it and transfer it to the pot. Finish cooking in the sauce for a few minutes and serve with the previously sliced and toasted Altamura bread.