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
KEY: Trends, Cocktail Party, New Year's Eve, Spanish, Appetizers/starters, Basic/Easy, Fast, No-Cook, Vegetarian

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Ingredients

  • 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

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