Piquillo Pepper Caretilla tin

Piquillo Pepper Caretilla tin

Sweet skinless V shape peppers from Spain 410g
Origin
Spain
Good

 

 

Storage conditions

Store at room temperature in a cool, dry place. Once opened, if it is not consumed entirely, keep the remaining product refrigerated, ensuring that the preserving liquid covers the peppers. For tin cans, transfer the content to a plastic or glass container prior to refrigerated storage. We suggest to use less than 3-4 days after its opening.

How to use

Ideal for filling:For its size, consistency and texture they are perfect for filling with chopped meat, ham and cheese, cod, hake and shrimp, etc.

.

As starter: Hot with garlic and olive oil, or cold with chopped tuna, garlic and egg ...

Garnish:Ideal complement meat and fish dishes.

Other uses: As an ingredient of salads and omelets.

RECIPE SUGGESTIONS:

 

Asparagus Stuffed with Piquillo Pepper Sauce

Ingredients

 

  • 8 spears of Carretilla asparagus (thick)
  • 8 Carretilla piquillo peppers
  • 4 slices of cooked ham
  • 4 slices of sandwich cheese
  • 200g double cream
  • salt and ground black pepper
  • flour, egg and breadcrumbs for the coating
  • lamb’s Lettuce Shoots

 

Elaboration

  1. Make parcels with 2 spears of asparagus wrapped in a slice of cheese and a slice of cooked ham. Pass through the flour, beaten egg and breadcrumbs and fry in a pan until crispy on the outside.
  2. Set aside on a plate with paper towels and prepare piquillo sauce: Put the peppers in a pan with the cream, salt and pepper. Beat until well crushed and pass through a chinois strainer until you reach a silky, fine sauce.
  3. Prepare a large dish with a layer of piquillo sauce and place the bundles of asparagus cut in halves. Garnish with lamb’s lettuce shoots to bring colour and contrast.

 

 

 

Piquillo Peppers Stuffed with Cod

Ingredients

 

  • 1 spring onion
  • 1 green pepper
  • 200g Bacalao Desmigado (Cod pieces)
  • 8 piquillo peppers Carretilla
  • béchamel
  • salt

 

Elaboration

  1. Chop 1 onion and 1 green pepper; lightly fry in a little oil.
  2. When they are done, add 200g desalted cod and sauté a few minutes.
  3. Stir in 4 tablespoons of béchamel and stuff 8 Carretilla piquillo peppers with this mix.
  4. Then prepare the sauce: chop 4 specialty peppers and 1 onion; lightly fry in oil for 4 minutes.
  5. Add 1 cup of water and let it simmer for 15 minutes.
  6. Stir continuously during this time and finally pass through a chinois strainer, adding a pinch of salt. Finally, remove stuffed peppers from the oven and serve.

 baca.jpg

 

 

Peppers Stuffed with Squid

Ingredients

 

  • 12 Carretilla piquillo peppers
  • 12 squid
  • 1/2kg of tomatoes
  • 1 onion
  • Olive oil
  • 2 cloves of garlic
  • 2 boiled eggs
  • 50g chopped serrano ham
  • Salt
  • Sauce Ingredients: 2 red peppers, 1 onion, 1dl olive oil, 3 cloves garlic, 2 bay leaves, 1 slice of fried bread, squid ink, 1 glass of wine, sugar and salt

 

Elaboration

  1. Clean the squid, separating the tentacles from the body. Slice them into small chunks and sauté with onion in oil until golden.
  2. Add crushed tomatoes and natural seasoning.
  3. When the tomatoes are fried, add in the serrano ham and sliced boiled egg. Finally, add the squid to this mix and simmer on a low heat until tender.
  4. Stuff the peppers with this mixture, removing the tentacles that can be used to close the peppers.
  5. Place in an oven dish and cook in the oven for 10 minutes at a medium heat just before serving.
  6. SAUCE: Sauté the finely chopped onion in olive oil until golden and set aside. In the same pan, fry the whole garlic and set aside. Brown the bread slice and also lay to one side. In the same pan, fry the tomatoes and add the peppers and bay leaf. Season and add a pinch of sugar. Once cooked add the fried onion and a paste previously prepared with bread, garlic and squid ink blended in a food processor. Use wine and mix with the remaining paste from the blender, add this to the sauce. Simmer over a low heat for 10 minutes. Remove the bay leaf and blend everything in a blender. Pass the sauce through a sieve to obtain a smooth cream.

 

 

Piquillo pepper rolls with cod brandade

Ingredients

 

  • 6-8 Carretilla piquillo peppers
  • 16 chopped black olives
  • 2 medium sized potatoes
  • 1 low cod fillet
  • 2 cloves of garlic
  • Virgin olive oil
  • French or sliced fried potatoes
  • Salt and pepper

 

Elaboration

  1. Desalt cod for 36 hours with 3 changes of water (you can also buy it unsalted.)
  2. Boil the potatoes, previously peeled and cut into large chunks, in water with a dash of olive oil and salt. Reserve.
  3. Fry the garlic cloves with their skin in a pan with 4 tablespoons of oil. Low heat cook the cod on the same oil. Remove the garlic. Remove the skin and flake the cod.
  4. Remove the potatoes from the water and crush them with a fork. Mix this puree with shredded cod and its cooking oil, stir steadily, and add half of the olives. Season with salt.
  5. Open the peppers lengthwise, put a little of brandade in the middle and wrap.
  6. Place on a plate the fried potatoes and the pepper wraps on them. Sprinkle with the remaining chopped olives and season with black pepper. Garnish with fresh oregano or other herb.

 

 

 

Almond Stuffed Piquillo Peppers

Ingredients

 

  • 18 Carretilla piquillo peppers
  • 300g cod
  • 800g Carretilla white asparagus
  • 100g almonds
  • 40g flour
  • 50g butter
  • 125g of cream
  • nutmeg
  • salt

 

Elaboration

  1. Desalinate the cod: soak in water and leave in the refrigerator for 36 hours, changing the water 3 times.
  2. Bring the cod to the boil in cold water. When boiling, leave for 3 or 4 minutes. Remove from heat and flake the cod.
  3. Make a béchamel sauce with butter and flour. Add the liquid from the asparagus, season with a tip of nutmeg and add the asparagus pieces, holding a few buds back.
  4. Mix together into a smooth consistency and add the cream.
  5. Stuff the peppers with cod flakes and a little cream. Chop the almonds.
  6. Place the peppers in a baking dish, sprinkle with the chopped almonds and bake until they are toasted.
  7. Cover the bottom of each plate with cream of asparagus. Use three stuffed peppers per serving and garnish with spears of asparagus and sliced almonds.

 

Interstate Distributors

Shoalhaven flavours
ACT/Shoalhaven
Canberra, Southern Highlands, Illawarra and South Coast