Piquillo peppers
     

"PIQUILLO" PEPPERS These peppers are characterised by their small size, curved stem and the fact that they have only two sides.

However, the major distinguishing factor is their unique aroma and flavour. This product has been recognised by great gourmets as an exceptional, exquisite delicacy. This product can be found on the menus of the finest restaurants, in all of the different recipes and forms that its culinary versatility permits.

CHISCO prepares its peppers in the most traditional way. The quality of the product is carefully monitored and the peppers are roasted in a wood-fired oven so that this delicacy reaches your table with all of its exceptional properties intact.

 

 

The peppers have a very low calorie value, high water content (93 %), fibre, potassium, phosphorous and vitamin A.

k/cal./100 gr. 32.93 "Piquillo" peppers can be enjoyed in several different ways, hot, fried, stuffed, as an accompaniment to meat and fish dishes or in salads...

   

STUFFED "PIQUILLO" PEPPERS:

As we have already seen, "piquillo" peppers are an exquisite dish. This product can be found on the menus of the finest restaurants, in all of the different recipes and forms that its culinary versatility permits.

CHISCO prepares its peppers in the most traditional way. The quality of the product is carefully monitored and the peppers are roasted in a wood-fired oven so that this delicacy reaches your table with its exceptional properties intact. Chisco has taken advantage of these qualities and prepared delicate peppers stuffed with:

 

COD:

Chisco selects the finest cod that the sea can offer, along with fresh prawns and a delicate béchamel sauce to stuff its wood roasted peppers, which are then accompanied by a light sauce made from tomato, "piquillo" peppers, garlic, onion, olive oil and salt.

The result is an extremely tasty dish.

 

HAKE AND PRAWNS:

Chisco selects fine hake and prawns and adds creamy béchamel sauce to stuff its "piquillo" peppers and accompanies them with a tomato and pepper sauce. The result is a delicate dish to please all tastes.

MEAT:

Our peppers stuffed with meat are made up of a mixture of select pork and beef in a creamy béchamel sauce and accompanied by a fine sauce made from peppers, tomato, olive oil, garlic, onion and salt.

All you have to do is take the "piquillo" peppers from the can and heat them in the microwave or Bain Marie and they are ready to serve, "heat and serve". They can also be served in an egg and flour batter.

 

 

 

Piquillo peppers
     
WOOD-ROASTED "PIQUILLO" PEPPERS WITH OIL AND GARLIC

Ingredients:

ˇ 1 tin of "piquillo" 2 peppers

ˇ 4 cloves of garlic

ˇ Olive oil (Chisco)

ˇ Cooking salt

Place an earthenware casserole dish with pure olive oil (Chisco) on the heat. ˇ Take the peppers from the can while the oil is still cold. Be careful not to break or tear the peppers and place them in the dish.

ˇ Season with plenty of salt and add the finely sliced garlic. ˇ Simmer slowly. When they come to the boil, move the dish backwards and forwards to obtain a thick sauce, which comes from the peppers' own natural gelatine.