Brindisa Spanish Cook Book by Monika Linton

Author:Monika Linton
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2016-07-19T16:00:00+00:00

Pimiento de piquillo con morcilla de cebolla

Piquillo peppers stuffed with morcilla with onion

These have become a classic at our London Bridge tapas bar, where we present them in little terracotta dishes.

Makes 4

2 tablespoons olive oil

1 shallot, finely chopped

1 clove of garlic, finely chopped

1 tablespoon pine nuts

1 tablespoon raisins

170g morcilla with onion (see here), skin removed, crumbled

4 piquillo peppers

To serve (optional)

a little hot tomato sofrito (see here)

Heat the olive oil in a frying pan. Add the shallot and garlic and cook gently until soft but not coloured. Add the pine nuts and raisins, and let the pine nuts colour and the raisins expand a little. Add the morcilla and cook until it is heated through.

Very gently open out the peppers and, holding each one with the thumb and forefinger of one hand, use a teaspoon to stuff them – very carefully, taking care not to split the peppers. Transfer to a serving dish, and if using, spoon some hot sofrito around.

Bierzo peppers (fresh or jarred)

The valley of El Bierzo in León has a privileged climate of many hours of sunshine, rainfall, great humidity and late frosts that enables the harvest of amazing vegetables and fruit right through to mid-November. These large, bell-shaped peppers are particularly succulent and fleshy, usually twice as long as they are wide, and orange-red, occasionally with streaks of green. Fresh Bierzo peppers are perfect for dishes such as pollo al chilindrón; however, one of our biggest surprises at Brindisa was discovering the juiciness and freshness of the peppers when roasted and jarred.

How to use

For a simple tapa, just warm the jarred peppers in a pan with a film of oil and a clove of garlic, as you might do with a piquillo pepper, and serve them with anchovies, or add them to a lentil salad.

Another of our favourite things to do is combine the peppers with a fresh, 20-day goat’s cheese such as Tiétar Fresco, and eat them just as they are, or on toast.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.