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.

  • Total Time:
  • Servings: 6

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  • One 7-ounce jar of piquillo peppers, drained and cut in half
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 tablespoon aged balsamic vinegar
  • One 2-ounce chunk of Parmigiano-Reggiano cheese

How to make this recipe

  1. 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.

Contributed By Photo © Matt Armedariz Published May 2008

469417 recipes/piquillo-peppers-balsamic-and-parmesan 2013-12-06T23:41:59+00:00 Anya von Bremzen trends|cocktail-party|new-years-eve|spanish|appetizers-starters|6|basic-easy|fast|no-cook|vegetarian may-2008 recipes,piquillo-peppers-balsamic-and-parmesan 469417

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