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Recipe Category: Spanish
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Ingredients
- 5 tablespoons Spanish extra-virgin olive oil
- 1 tablespoon Pedro ximenez (px) vinegar, or Spanish aged sherry vinegar
- 1 tablespoon minced shallot
- ½ scallion (white part only), thinly sliced
- sea salt and freshly cracked black pepper
- 8 piquillo peppers
- 4 ounces roncal (Spanish sheep’s-milk cheese), cut into 2-inch sticks
- fresh thyme sprigs
- fresh parsley sprigs
Method
- Whisk 4 tablespoons of the olive oil together with the vinegar, shallot, and scallion 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
- Heat the remaining tablespoon of olive oil in a medium saute 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 dressing, and sprinkle with leaves from the thyme and parsley sprigs
- Serve immediately
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Spanish Rice:In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt In a Dutch oven, heat 4 teaspoons oil over medium-high heat Brown chicken, stirring occasionally; Continue Reading →