Published on November 25, 2014
The Classic Italian Cookbook First Course In a large pan, toss the peppers, tomatoes, carrots, onions, basil, and thyme with the paprika, cayenne, 1 tsp. of salt, a few grinds of pepper, and 6 Tbs. of the oil. Roast the vegetables, for about 45 minutes. Then put one-third of the vegetables in a blender with 1 cup of the broth. Purée until very smooth, about 2 minutes. Strain through a fine- or medium-mesh sieve set over a 4-quart saucepan, using a silicone spatula to press all of the liquid through; discard any solids. Repeat with the remaining vegetables (including any liquid from the pan) and broth in two more batches. Stir in the cream and bring to a simmer over medium-low heat. Stir in the vinegar and gently simmer for 5 minutes. Remove from the heat and let cool to warm or room temperature. When ready to serve, heat the remaining 3 Tbs. oil in an 8-inch skillet over medium-high heat until shimmering hot. Add the capers and cook, stirring, until they begin to open like little flowers and become crispy and brown, about 30 seconds. Drain the capers in a small fine-mesh sieve set over a bowl. Transfer the capers to a paper-towel-lined plate; reserve the oil.