Stuffed and Soups recipe of Piquillo Peppers
What are Piquillo peppers?
Piquillo pepper originally originated near the town of Lodosa in northern Spain. It is now found in countries outside of Spain. These peppers were planted in Spain and developed their own characteristics. Its name comes from the Spanish name Piquillo means “little beak”.
The Pepper was cultivated at home for personal use only. It became a favorite summer pepper of many families in the neighboring community of Lodosa, like other villages in the late sixties. This is how Piquillo peppers became known to outsiders. Now it is one of the top quality local food ingredients in Spain. Spanish chefs like to brighten up their dishes, perfecting them in delicate cuisine full of color and flavor.
Piquillo peppers are about 2.5-3 inches long. When ripe it turns red, also known as “Red Gold”. Piquillo peppers trees are usually 3 feet tall. Peppers are usually harvested during the two seasons September and December.
Piquillo peppers have no heat, sweet taste much like red bell peppers. Pepper means heat which gives the mouth shake with each bite and lasts later. However, in the case of heat, there is a change from pepper to pepper, and some chili peppers have almost no heat. Piquillo peppers have no heat, sweet taste much like red bell peppers.
Piquillo is popularly used to make pickled, stuffed peppers, it is also used in soups, sauces, Used to slice in salads and add layers to sandwiches. The peppers can be cooked like bell peppers and are rich in flavor during frying which gives a spicy taste. The pepper is often served with meat, seafood and cheese.
Piquillo peppers are rich in fiber and vitamins C, E, A and B.
Piquillo pepper exporting
Many years ago, Christopher Columbus brought the first pepper from South America to Europe. Now abroad and other countries are finding their way back to the continent. Picillo pepper has been selling this prestigious pepper in the United States, Australia, Italy, France and Belgium for several years.
Stuffed Piquillo peppers recipe
Stuffed Piquillo pepper is a traditional Spanish dish that is served on special occasions in Spain.
Ingredients
1) Piquillo peppers Jar Spanish or Italian. 14 Piquillo peppers from a jar.
2) 1 tablespoon fairly chopped large caper.
3) 2 tablespoons
4) 1 Tomato
5) 1 Garlic
6) 1 Onion
7) 1 Chili pepper
8) 25g Butter
9) 25g Flour
10) 300ml Milk
Method
- Peel the tomatoes then chop the pepper, garlic and onion well.
- Lightly fry the vegetables. When they are a little soft, remove them from the heat and cool.
- Melt the butter in a small saucepan as well and make the sauce. Mix the flour in the melted butter and fry for a few minutes to mix the flour.
- Gently add the milk with the flour-butter mixture. After adding a little milk stir in the butter-flour mixture until the milk is completely mixed. Add a little more milk and stir well to mix butter-flour mixture. When the mixture is complete, remove it from the heat.
- Take out 14 pepper from jars and fill them with tablespoons of fried vegetables inside. Continue this process and preheat the oven to 160ºC.
- The mixture of butter-flour-milk Blend with tomato sauce. Gently heat the mixture lightly.
- Pour the sauce mixture into an oven dish and garnish with red peppers on top. Heat the dish in the oven.
- The oven dish needs to be full of 14 peppers so that they can be stuffed.
Soups piquillo peppers recipe
Enjoy a burning soup to invigorate the soul. Its variety is glossy and flavorful.
Ingredients
1) 1 jar Piquillo Peppers
2) 1 jar of tomatoes
3) Hot Chili Peppers
4) 1-2 garlic
5) Virgin olive oil
6) Another spice of your choice
7) Salt
Method
- Cut some Hot Chili Peppers into pieces, heat the olive oil in a frypan and add the raw chilies to the pan.
- Cut the piquillo peppers then add olive oil and Hot Chili Peppers to them and heat for about five minutes. Then add the garlic to the frypan and cook for a few more minutes.
- You can slice the tomatoes in a small bowl. Then, add all those delicious ingredients above. And boil for 15 minutes.
- If you like more heat, serve with olive oil and a few more Hot Chili Peppers.
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