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Brave potatoes with Aioli, sausages and baked Turkish peppers

Brave potatoes with Aioli, sausages and baked Turkish peppers

Preheat the oven to 220 degrees Celsius.

Peel a squash, grate it and cut it into small cubes. Mix with 1 tablespoon of oil, salt, pepper and paprika. Cook in a pan covered with a lid, 25-30 minutes, over medium heat, stirring occasionally. After 20 minutes, remove the lid.

Place the peppers on a tray lined with baking paper and sprinkle with 1 tablespoon of oil and salt. Bake in the oven for 10-15 minutes. They return halfway through.

Meanwhile, chop the garlic and fine chili.

Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the garlic and chili and cook for 2-3 minutes. Add the puree and leave for 5 minutes, until it thickens a little. Add salt and pepper to taste.

Heat a frying pan over medium heat with a little oil and cook the sausages for 8-10 minutes, turning them on all sides.

Serve the sausages covered with sauce with baked peppers, potatoes and Aioli sauce.