Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Chilli peppers
To serve
How it's done
Chilli peppers
Heat the sugar in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Pour in the wine, cover and simmer until the caramel has dissolved. Add the chilli peppers, reduce to a syrupy consistency over a low heat. Remove the pan from the heat, stir in the butter.
To serve
Place the goat’s cheese on two plates, drizzle the dressing over the chilli peppers. Top with the taralli and baby spinach.
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