Somehow fresh and creamy, this dip is wonderful with crudité, grissini or your favourite posh crisps! Makes about 300ml.
Drain the peppers well and add to the food processor with the garlic, parmesan and red chilli flakes. Blitz until a very smooth purée is achieved.
Add the mascarpone and now just pulse it in until it is combined and stop. Don't leave the motor running or it will be too sloppy.
Taste for seasoning and add sea salt or black pepper to taste - remember that cold food needs more seasoning to bring the flavour out so be a bit braver than usual.
Scrape into a pot and cover with cling film. Chill for a couple of hours before serving. Use within 48 hours.
* = to make caramelised garlic, you can simply cut the top off a bulb, drizzle with olive oil and wrap in foil then cook for an hour at 180˚C. I tend to do this when something else is in the oven. If you have an Instant Pot, prepare the garlic as above but place it in a ramekin or other small ovenproof dish. Sit it on the trivet and add 250ml water to the IP. Cook on Manual High for 10 minutes then NPR. Flash under a hot grill for a few moments to brown.