Spanish Piquillo Pepper Stuffed with Honey Rasins, Serrano Ham and Manchego Cheese
by Sandrini Gonzalez, posted on 2009-11-28 15:13:53
Ingredients
For the honey raisins:
- 3 Tablespoons golden raisins
- 1 ½ Tablespoons of honey
- 1 Tablespoon Sherry Vinegar ( Jerez vinegar)
For the Peppers:
- 12 canned Spanish piquillo pepper for stuffing
- 2 cups grated manchego cheese
- 2 ounces sliced and cubed Serrano ham
- 1 Shallot coarsely chopped
Preparation:
A day before serving the pepper, combine in a mixing bowl the raisins, honey and vinegar. Macerate in the refrigerator overnight.
Remove the peppers from the can and drain on paper towels. In a mixing bowl, stir together the cheese, ham, shallots and the honey raisins.
Carefully stuff each pepper with the mixture then line up the peppers in a row on a sheet pan.
In a cast iron skillet on medium heat and brushed with a little olive oil, sear the pepper until the cheese is melted and there is a light black char on the outside of each pepper.
Serve 2 peppers per guest topped with light vinaigrette of your choice and few chopped chives.
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