Stuffed piquillo peppers offer a unique and flavourful tapa or entrée for your next gathering. Simply fill with a delicious stuffing and serve with El Navarrico romesco sauce.
Serves 4-6
20g Naturbosco dried porcini mushrooms
2 Tbsp extra virgin olive oil (EVO)
1 onion, finely chopped
1 clove garlic, crushed
1 tsp Sabato porcini powder
¾ cup Zany Zeus crème fraîche
2 tsp Giusti Riccardo balsamic
225g jar El Navarrico whole piquillo pimientos
200g jar El Navarrico romesco sauce
Rocket leaves, to garnish
Soak porcini in ½ cup of hot water for 10 minutes. Heat oil in a pan, add onion and cook over medium heat for 10 minutes, stirring often until lightly caramelised. Add the garlic and cook for a minute more.
Chop the soaked porcini and add to the pan along with the soaking liquid. Simmer until liquid is fully reduced. Remove to a bowl to cool. Stir porcini powder, crème fraiche and balsamic into cold porcini mixture and season to your liking. Spoon or pipe porcini mixture into the pimientos. Serve on a bed of romesco sauce. Garnish with rocket leaves.
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