Piquillo Peppers with Balsamic and Parmesan
Navarrese piquillo peppers are prepared creatively at many of Pamplona’s tapas bars. In this simple, vibrant recipe from Baserri, they’re served as a carpaccio with splashes of aged balsamic, fruity olive oil and a sprinkling of grated cheese.
Piquillo Peppers with Balsamic and Parmesan
Piquillo Peppers with Balsamic and Parmesan
Piquillo Peppers with Balsamic and Parmesan
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TOTAL TIME:
15 MIN
- SERVINGS: 6
Ingredients
- One 7-ounce jar of piquillo peppers, drained and cut in half
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1/4 cup chopped flat-leaf parsley
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1/2 cup extra-virgin olive oil
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Salt and freshly ground pepper
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1 tablespoon aged balsamic vinegar
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One 2-ounce chunk of Parmigiano-Reggiano cheese
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Directions
- Arrange the piquillo pepper halves in concentric circles on a platter. In a blender, combine the parsley and olive oil and puree until smooth; season with salt and pepper. Drizzle the parsley oil and then the vinegar over the peppers. Shave the cheese on top, preferably with a microplane grater.
Piquillo Peppers with Balsamic and Parmesan
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