1 green pepper
1 red pepper
300 gr of ripe tomatoes
100 gr of shelled and chopped almonds
2 cloves of garlic
2 tablespoons of durum wheat semolina
¾ liter of vegetable broth
3 tablespoons of extra virgin olive oil
½ teaspoon of saffron
¼ liter of vegetable cream
Red chilli powder
A few sprigs of parsley
Clean the peppers, remove seeds, filaments, wash them, dry them and chop them coarsely.
Peel the tomatoes, remove the seeds and cut them into small pieces.
In a saucepan, heat the oil and brown the chopped almonds, add the peeled and crushed garlic, the durum wheat semolina and finally the peppers and tomatoes. Leave to flavour while stirring so as not to stick. Add the vegetable broth and season with salt, chilli and saffron. Let it boil slowly for about 15 minutes, remove from the heat and add the cream and the chopped parsley.