2 tins El Navarrico piquillo peppers stuffed with bacalao
¾ cup Panko breadcrumbs
1 Tbsp Pons Traditional olive oil
1 clove garlic, finely chopped
Zest Of half lemon
1 Tbsp lemon juice
Italian parsley, finely chopped
Preheat the oven to 170°C. In a pan, sauté the breadcrumbs in olive oil until golden, then stir in the garlic and lemon zest. Once the mixture is browned, add the lemon juice and a drizzle of oil from the bacalao.
Spoon the crumb mixture over the top. Bake for 5-7 minutes, or until the topping is golden and crisp.
Serve with warm baguette or Sabato crostini.
