These small, sweet fire-roasted red peppers are packaged only in Spain but – great news – jars of piquillos are available online and at specialty-food stores all across the US.
Piquillos taste fantastic with Manchego. Being sweet and smoky, they are the perfect shell for a creamy Manchego sauce.
Today I bring you a recipe for you to taste this delicacy. It’s very easy and can be prepared with an extra help for the little ones. My niece loves helping me to stuff the piquillos with the sauce, and she enjoys eating them afterwards too!
What you need:
- 1 jar (7 ounces) piquillo peppers, drained & patted dry
- ½ cup grated Manchego
- ½ cup whipped cream
- ½ cup natural tomato sauce
- 1 small onion, finely diced
- Flour, 3 tbs
- Extra virgin olive oil, 3 tbs
- A pinch of nutmeg
- Salt and pepper
- Heat up the extra virgin olive oil in a saucepan, add the onion and fry it slightly until it turns golden.
- Lower the heat and begin adding the whipped cream, a little at a time, mixing it constantly with a wooden spoon to achieve a smooth, glossy, creamy sauce.
- Add the Manchego to the sauce and let it cook slowly a little bit more – Manchego melts quickly so don’t overdo it. Once you’re happy with the texture achieved, add a pinch of nutmeg, salt and pepper to your taste. Then take it away from the fire and let it cool.
- Using a small spoon, fill each pepper with about 2 tablespoons of the mixture.
- Place on an oven tray and pour the natural tomato sauce on top of the stuffed piquillo peppers.
- Cook in a medium heat oven for 8 – 10 minutes.
- Serve immediately or cover and refrigerate until ready to serve, about 1 hour.