Ingredients for 4 people: 16 small red piquillo peppers ½kg of minced meat (beef and pork) 2 onions 2 cloves of garlic 1.5dl of tomato sauce 1dl of meat stock without fat 1dl of olive oil 1 glass of dry oloroso wine from Jerez (dry sherry) ½dl of single cream salt
Put half a decilitre of olive oil into a medium sized casserole dish to cook the peeled and chopped onions and garlic over a low heat until they start to brown. Then add the tomato sauce, the stock and the sherry. Try, and add salt, allowing the sauce to reduce for about ten minutes. Meanwhile cook the minced meat with the rest of the oil in another frying pan. Then mix it with the cream for a couple of minutes. Fill the piquillo peppers with this stuffing and put them into the casserole dish with the reduced sauce. Bring everything to the boil and keep it on a low heat for between five and ten minutes.
Serve four peppers out on each plate and cover them with the sauce.
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