prepared by Kristina Scrivani at Stone Creek Kitchen during their
Spanish Tapas cooking class on February 24, 2012
8 Piquillo peppers
3 cans Bonito del Norte (tuna)
1/4 C shallot, sliced thin
1/2 chopped parsley
Nunez del Prado olive oil for drizzling
salt and pepper
Piquillo peppers are closer to a pimento chili than a red bell pepper. They are common in northern Spain and their name, piquillo, means 'little beak.' When they were stuffed, they reminded me of tulips.
Drain peppers and set aside. Remove tuna from oil and place in a medium-sized bowl. Add shallots, parsley, olive oil, and salt and pepper to taste. Stuff each pepper with the tuna mixture and drizzle with olive oil.
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