Bell Pepper Dip (Salsa di peperoni)

INGREDIENTS: (4 servings)
1 large Yellow Bell Pepper
1 large Red Bell Pepper
1/2 to 3/4 cups heavy Whipping Cream
15 fresh basil leaves
grated Parmesan Cheese
Salt and Pepper to taste

Cut the bell peppers in half, clean out the seeds inside and rinse them off.
Slice them into thin strips, the thinner they're cut the quicker they will cook.
When they're all cut, Put them to a large frying pan with a couple of tablespoons of extra virgin olive oil and a good pinch of salt. Turn on medium the heat and let them simmer with a lid for about 10 min.
After 10 min lower the heat and stir them a bit, put the lid back on and let them simmer.
After other 10 minutes, when the bell peppers are very soft, run them through a food mill, to remove the skins and mash up the bell peppers into a silky consistency.
Take care to scrape off the bottom of the food mill.
Now it's time to add the heavy whipping cream.
Mix a small amounts until your sauce is a light orange color.Then rip up some fresh basil into small pieces and add it to the sauce while it's simmering on a low heat.