Piquillo peppers are a delight and a pleasure to the palate. A product originating in Navarra and unique in Spain. Navarra is considered by many to be the orchard of Spain, where products of such prestige are produced as the Tudela buds, artichokes and asparagus from Navarra and the authentic piquillo peppers. In this article we are going to present you five recipes that are very easy to make and that are cooked in a plis plas.
In all these recipes, the most important thing is to manipulate the product as little as possible. The peppers are very delicate and when you buy them roasted, it is best not to cook them a second time.
Piquillo peppers stuffed with cod and prawns:
The secret of the filling is to wash the cod several times to desalt it well. You have to sauté the crumbled cod with chopped onion and then add the flour. Finally, add the previously cut prawns, finally add the milk to bind the filling with the bechamel.
It will be heated to the oven at medium temperature before eating.
Humus of piquillo peppers and pistachios:
For the Humus, drain the chickpeas well and add the Tahini (sesame seeds and oil), the pepper, a garlic and the lemon juice. Grind them until you get a fine paste without lumps, finally add the pistachios cut into pieces and ready to eat.
Piquillo peppers stuffed with oxtail:
The secret of this recipe is to previously remove all the membrane surrounding the oxtail, for this we will use the boning knife. Then we will cook the oxtail for several hours together with a chopped onion, garlic, carrot, tomato and a little red wine. When the stew is completely crumbled, turn off the heat and drain the stew well. After filling the peppers, we will add a little flour to the remaining sauce and we will bind it later to cover the peppers.
Piquillo peppers stuffed with meat and boletus:
For this dish, I personally prefer to use lean pork and beef mixture. The pork gives juiciness and the beef gives flavor. We will fry tender garlic and leeks very well chopped. After frying it together with the meat and natural tomato, add the chopped mushrooms in fine cubes. It has a spectacular flavor.
Piquillo peppers with Oyster sauce:
In a pan fry a garlic, counted in very thin slices together with a little ginger. Then fry the peppers at low temperature to finish the recipe by removing the peppers and adding the oyster sauce, soy and the juice in which the peppers came. The secret of this recipe is to tie the sauce well and not let it reduce much.
In Gastronomic Spain you can find both piquillo peppers roasted and cooked with cod, meat or hake and prawns. Go ahead and buy at the best online store of Spanish food in Europe.
