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Humita and brie cheese roulade with smoked pepper sauce
Perfect foodpairing forTerrazas de los Andes Cabernet Sauvignon 2021
0.7 fl oz.
ears of fresh sweetcorn
3.5 fl. oz.
1 fl. oz.
roasted red pepper without skin
0.7 fl. oz.
- Mix the flour, fine semolina, salt, oil and eggs to form a dough.
Refrigerate for a few minutes.
Grate the sweetcorn or separate the kernels and grind them. It will look like a cream. Set aside.
Heat the olive oil in a pot and add the onion and the finely chopped pepper. Cook until the onion is transparent. Season with salt and pepper. Lower the heat to a minimum.
Add the processed corn and cook for 10 min, correct the seasoning and add the fresh basil.
Cook over low heat until thickened, approximately 10 more minutes. If it gets too dry, add a little milk.
Once ready, remove from the heat and refrigerate before using.
Knead and stretch the dough into a 1/16 inch (2 mm) thick rectangle.
Cover the dough with the stuffing, place slices of brie cheese on top and roll up, close the ends tightly, wrap in a clean cloth or plastic wrap, tie the ends and gently along the roll and boil in water and salt in a large pot, handle carefully so it does not fall apart. Boil it for 40 minutes on low heat.
Remove, open the cloth once it is warm and cut into rolls.
Peel the garlic cloves. Cook a couple of peppers over direct heat until charred and cook the rest in the oven.
Once ready, clean and place in a blender along with salt, pepper, paprika and cumin.
Add the vinegar, ground chili and oil. More seasonings can be added to taste. Crush.
- In a dish, place the sauce base, place the roulade slices, cover with the sauce, grated cheese, butter and take to the oven to gratin.