Pimientos del Piquillo Rellenos de Queso Roncal - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by José Andrés
Recipe courtesy of Jose Andres.
Ingredients
- 5 tbsp. spanish extra-virgin olive oil
- 1 tbsp. sherry vinegar
- 1 tbsp. minced shallot
- 1/2 scallion
- Sea salt
- Freshly cracked pepper
- 2 jar piquillo peppers
- 2 oz. roncal or spanish sheep's milk cheese
- fresh thyme sprigs
- Fresh parsley sprigs
Instructions
- Whisk 4 tablespoons of the olive oil, the vinegar, shallots, and scallions together in a mixing bowl. Season with salt and pepper. Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.
- Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds. Transfer the peppers to a serving platter, drizzle with some of the dressing, and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.
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