for 2 person

Chilli peppers

1 ½ tbsp	sugar
½ dl	red wine
2	red chilli peppers deseeded, cut into thin strips
10 g	butter, chilled

To serve

80 g	soft goats' cheese, cut in half crosswise
some	Fine Food Taralli Caserecci Pugliesi
a little	baby spinach

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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