Pimiento de piqulllo con crema de queso y mojo verde
(Piquillo pepper stuffed with goat’s curd mixed herbs and mojo verde)
These are really quick and colourful: great for summer parties and picnics. Josep, our executive chef, who came up with the combination, uses goat’s curd from La Bauma, but you could substitute cream cheese or cottage cheese.
150g goats curd. cream cheese or cottage cheese
1 teaspoon mixed herbs. such as thyme. rosemary. chives. parsley and lemon,thyme. finely chopped
4 piquillo peppers
150ml mojo verde Brindisa (see page 298)
Mix together the cheese and chopped herbs. Very gently open out the peppers and, holding each one with the thumb and forefinger of one hand, use a teaspoon to stuff them very carefully with the cheese mixture, taking care not to split the peppers.
Top each one with a spoonful of mojo verde.
This recipe is taken from page 298 of Brindisa: The True Taste of Spain. Out Now http://amzn.to/2ucYL5k
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