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FILLED SPANISH PIQUILLOS Chef José Abel Ortíz

 
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INGREDIENTS

12 BABY PEPPERS.

250 GRS. OF GROUND BEEF.
6 STRIPS OF SERRANO HAM.
2 GARLIC CLOVES.
¼ ONION.
8 MUSHROOMS,
2 WHITE POTATOES.
40 GR. OF RAISINGS.
40 GR. THREADED ALMONDS.
½ CUP OF SWEET JEREZ.
8 TOOTHPICKS.
1 SPOON OF SALT.
½ SPOON OF PEPPER.

 
 
 
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PREPARATION

 

• Spread the pepppers with oil and roast them directly over the flame; remove the skin, open and remove the stems. Then put them away.
• Boil the potatoe on salty water, peel and prepare a mash
• Flavour the raw meat with salt, pepper and paprika
• Chop the onion, garlic and mushrooms in small pieces; stir-fry for 5 minutes on olive oil and add the raw meat. Cook for 15 minutes.

 
 
 

• Pour the jerez and boil until it evaporates.
• Add the raisins and almonds, mix perfectly.
• Set the fire off and add the potatoe mash, mix perfectly.
• Fill the peppers and roll them with serrano ham strips, pin up with toohpicks.
• Bake them at 180 degrees for 15 minutes.