Tag Archives: piquillo peppers

Brandad-Stuffed Piquillo Peppers

7 Jul

Today, July 7, the Fiestas de San Fermín start – the festival celebrating the patron saint of Pamplona, Spain.  Every year, from July 7 until the 14, Spain gets up early to watch 5 bulls run through the streets of Pamplona when thousands of people are running in their way.  I do not condone or agree with the Corridas de Toros, at all.  But the Encierros is sort of the “revenge of the bulls”, IMHO.

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I can’t believe it’s been 3 years since my last trip to Spain.  I believe that I was Spaniard in some other life… because I love the country, the food, the people…  last year, I took this opportunity to showcase a few Spanish recipes made the vegetarian way.  I enjoyed it so much that decided to do it all over again…

Bacalao, or salted cod fish,  is something I used to enjoy a lot before I went vegetarian, but I have found that frozen tuno can be molded and seasoned into tasting like many types of seafood dishes.  One of them being brandad – a mixture traditionally made with bacalao and potatoes.

Here is how I did it…

 

BRANDAD-STUFFED PIQUILLO PEPPERS

6 roasted piquillo peppers
½ cup of Tuno Antipasto recipe
2 medium-sized russet potatoes, boiled
A drizzle of olive oil
Salt and Pepper to taste

 

  1. In a medium-sized bowl, mash the potatoes well using a potato masher.  Mix together the Tuno Antipasto and season with salt and pepper.  Drizzle a bit of olive oil to give it added gloss.
  2. Take the roasted peppers and carefully stuff them using a small spoon.  Place them in a shallow gratin dish and drizzle again with a little olive oil.
  3. Roast in a 400F oven for about 15 minutes until the peppers dry a bit and the filling is warmed up.

 

Serve alongside a green salad for a light supper or by itself as a tapa.  They’re super easy to make and very filling.

Jonathan loved this dish and he didn’t even suspect it had soy tuna in it… the flavors are so good, he just gobbled them up.  That’s the way to introduce your omnivore friends to your vegetarian cooking – don’t tell them all the ingredients before tasting anything.  People are prejudiced if you tell them of any soy product substitutes.  Have them taste the food first, and after they’re in love with it, reveal the details, if you want to…

Viva España and enjoy the next few days of San Fermín and Spanish recipes, OLÉ!!

Piquillo Peppers Stuffed with Manchego Cheese

11 Jul

This is as simple as it sounds…   This is inspired by the Made in Spain show from Chef José Andrés, where in one episode was celebrating the cuisine and ingredients of Navarra; and Navarra is where Pamplona is located.

This tapa is made originally by chef Andrés with Roncal cheese.  Unfortunately I was not able to locate Roncal without animal rennet.  So my variation on it uses Manchego cheese, not as traditional to the region, but delicious nonetheless.

The original recipe includes a light vinaigrette dressing which I forgot to make the day I took the photos… but I include the ingredients so you can make it at home if you like.  I have tasted it without the vinaigrette and it is just as delicious.

 

 Piquillos rellenos de Manchego

PIQUILLO PEPPERS STUFFED WITH MANCHEGO CHEESE

4-5 roasted Spanish piquillo peppers
4-5 slices of Manchego cheese
About 3 tbs Spanish olive oil
About 1 tbs sherry vinegar
Salt and Pepper to taste
½ scallion, sliced – optional
½ shallot, chopped finely – optional

 

  1. Take the piquillo peppers and blot them dry.  This will help them sear better in the pan.  Place the slices of cheese inside each pepper.  Set aside.
  2. To prepare the vinaigrette, combine the olive oil, vinegar, salt and pepper.  Whisk to combine.  Add the scallions and/or shallots, if using.  Set aside.
  3. In a small non-stick skillet over medium-high heat, place a tiny bit of oil.  Place the peppers filled with cheese on the skillet to sear the outside of the pepper and to warm up the cheese.  Manchego is softer than Roncal and will melt more rapidly. 
  4. Take the peppers out onto a plate and drizzle the vinaigrette on top.  The cheese will harden back slightly after its removed from the heat.

 

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