Cupid with yellow pepper cream, hazelnuts, wild fennel and feta cheese crumbs

Sweet, creamy... but with the perfect touch of acidity. This is the recipe for the perfect appetizer, a romantic finger food to be enjoyed. Slice your yellow peppers, brown them in a pan with a little oil, put the lid on and continue cooking, adding a little water if necessary. Once softened, put them in a blender with extra virgin olive oil, add salt to taste and blend until creamy.

Cook your pasta in boiling salted water for 13 minutes and drain to remove all cooking water from your shapes (place them upside down on a clean tea towel).