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Piquillo Peppers with Balsamic and Parmesan

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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.

  1. One 7-ounce jar of piquillo peppers, drained and cut in half
  2. 1/4 cup chopped flat-leaf parsley
  3. 1/2 cup extra-virgin olive oil
  4. Salt and freshly ground pepper
  5. 1 tablespoon aged balsamic vinegar
  6. One 2-ounce chunk of Parmigiano-Reggiano cheese
  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.
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