Stuffed Piquillo Peppers with Idiazábal Cheese Sauce
F&W's Marcia Kiesel stuffs piquillo peppers with chewy pasta and toasted almonds—an alternative to the classic filling of codfish and mashed potatoes. The pasta soaks up the bright, nutty Idiazábal sauce beautifully. Kiesel prefers using unsmoked Idiazábal or Manchego because the piquillos already have so much woodsy flavor.Plus: More Appetizer Recipes and Tips
February 2005