F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Confit of Piquillo Peppers

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 50 MIN
  • SERVINGS: 12
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE

Confiting (the process of cooking meat slowly in its own fat) is a wonderful technique that both preserves food and makes it ultratender. José Andrés explains, "In Spain, we typically confit in olive oil rather than in duck or goose fat, as the French do." Here, in a riff on the traditional preparation, he confits piquillo peppers to serve as a tapa or an accompaniment to meat. The key is cooking the peppers slowly over low heat, being very careful not to scald the oil.

  1. 40 ounces jarred piquillo peppers, drained
  2. Salt
  3. 4 garlic cloves, minced
  4. 3/4 cup Spanish extra-virgin olive oil
  1. Preheat the oven to 300°. Put one-fourth of the drained peppers in a food processor and puree. Season with salt.
  2. In a large, shallow baking dish, arrange half of the remaining whole peppers in a single layer. Season with salt and scatter with the garlic. Top with half of the pepper puree and the remaining whole peppers. Season with salt. Spread the remaining pepper puree in an even layer and season again with salt. Pour the olive oil over the peppers and cover with foil. Bake for 1 1/2 hours. Let stand, covered, until warm.
Make Ahead The pepper confit can be refrigerated overnight. Reheat to serve. Serve With Toasted bread.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.