A traditional Spanish tapas may be served as a precursor to dinner, or as group of many small dishes that make up a meal. They may be hot or cold or a mixture of the two.
We have included piquillo peppers in our Spanish Paella and Tapas Gourmet Gift Box because when stuffed, they are the perfect start to a Spanish feast.
Piquillo Peppers are grown in northern Spain near the Navarra region. Piquillo means little beak. That little pocket makes them just perfect for stuffing. These peppers are super mild and are totally wonderful eaten alone with a great bread and olive oil. They are even better when they're stuffed with cheese. Not just any cheese, but a mixture of creamy goat cheese and Manchego cheese. The Manchego is a dry sheep's milk cheese, toasty, herbaceous and piquant. The chèvre is a fresh, creamy, tart and tangy cheese that when mixed with the Manchego, will create a balance that is utterly amazing. The acidity of the sherry vinaigrette adds a layer of complexity to the dish. Top it with the marcona almonds for a lovely crunch.
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Stuffed Piquillo Peppers
Appetizer - Tapas
Paula- eku Box
Piquillo peppers have a convenient little pocket that makes them perfect for stuffing. The peppers are super mild with a light roasted flavor. Stuffed with cheese, these little babies are totally addictive. We stuff them with a mixture of creamy goat cheese and Manchego. The chèvre is creamy, tart and tangy, when mixed with the nutty flavor of the Manchego cheese, it will create a balance that is utterly amazing. Once sautéed, we add an additional layer of complexity with a sherry vinaigrette and crunchy marcona almonds
1 8 oz jar piquillo peppers
4 oz Chèvre goat cheese
3 oz Manchego cheese, shredded
1/4 cup sherry vinegar
1/4 teaspoon chopped fresh thyme leaves
1 tablespoon finley minced shallots
2 tablespoons Spanish olive oil
1 teaspoon chopped Italian parsley
2 tablespoons chopped Marcona almonds
To make the vinaigrette, combine the sherry vinegar, salt, pepper, fresh thyme, minced shallots, olive oil and chopped parsley. Mix and reserve.
Drain piquillo peppers, place on a paper towel to remove any excess liquid and reserve.
Place goat cheese and Manchego cheese into a bowl. Combine until well mixed.
Spoon cheese mixture into the piquillo peppers.
Add 1 teaspoon of olive oil into a sauté pan.
When the oil is hot, add stuffed peppers to pan in one layer and sauté until the cheese becomes soft and starts to melt, about a minute. Turn the peppers. Once cheese is melted, transfer peppers to a serving dish.
Spoon vinaigrette over the peppers and top with chopped Marcona almonds and serve.
Get all the ingredients for a fabulous Spanish feast in our curated Spanish Paella & Tapas Gourmet Gift Box. Send someone a fabulous Spanish experience from eku Box.