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Surf Cup Pasta Sauce à la Campus Suite

updated

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Ingredients for 4 servings:

  • 1 bell pepper(s)
  • 1 carrot(s)
  • 4 mushrooms, fresh
  • 1 zucchini
  • 3 tbsp rapeseed oil
  • 1 cup whipped cream, 200 g
  • 1 pack of Hollandaise sauce, approx. 250 ml
  • 1 pack of tomatoes, pureed, approx. 500 g
  • 1 tsp sambal oelek
  • 1 tbsp sugar
  • 1 ½ tsp salt
  • 1 tsp cayenne pepper
  • ½ tsp black pepper
  • 3 tbsp sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Chop the peppers, carrots, mushrooms, and zucchini and fry them in rapeseed oil in a pan. In a bowl, combine the heavy cream, hollandaise sauce, passata, and sambal oelek. Season. Add everything to the vegetables, bring to a boil, and add the sauce thickener.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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