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. Slideshow:  More Quick Appetizers 

Anya von Bremzen
May 2008

Gallery

Credit: © Matt Armedariz

Recipe Summary

total:
15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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