Seared Piquillo Peppers Stuffed with Roncal Cheese
Adapted from Jose Andres: Made in Spain, Spanish Dishes for the American Kitchen
- 5 tablespoons Spanish extra-virgin olive oil
- 1 tablespoon sherry vinegar, preferably Pedro Ximenez
- 1 tablespoon minced shallot
- 1/2 scallion, white part only, thinly sliced
- Sea salt and freshly cracked pepper
- 2 8-ounce jars piquillo peppers (about 12 peppers)
- 2 ounces Roncal(Spanish sheep’s milk cheese), cut into 2-inch sticks
- Fresh thyme sprigs
- Fresh parsley sprigs
Step 1: Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl. Season with salt and pepper.
Step 2: Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.
Step 3: 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.
Step 4: Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.