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Recipes
Seared Piquillo Peppers Stuffed with Tetilla Cheese
Seared Piquillo Peppers Stuffed with Tetilla Cheese
Seared Piquillo Peppers Stuffed with Tetilla Cheese
Piquillo peppers are stuffed with cheese and sauteed, then drizzled with a Spanish Sherry vinegar dressing with shallots and herbs.. The chef's wine choice is a Ribeiro Treixadura.
Recipe By:
Chef José Andrés
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Serves
4
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Side Dishes
Mediterranean Cuisine
Vegetable
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Ingredients
5
tablespoons
Spanish extra-virgin olive oil
1
tablespoon
Spanish sherry vinegar
1
tablespoon
minced shallot
1/2
scallion
white part only, thinly sliced
8
piquillo
peppers
4
ounces
Tetilla (Spanish cow’s milk cheese from Galicia), cut into 2-inch sticks
Fresh thyme sprigs
Fresh parsley sprigs
Instructions
Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl. Season with salt and pepper. Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.
Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds. Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.
Additional Notes
Sea salt and freshly cracked pepper
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