Enjoy these delicate stuffed Piquillo red peppers filled with a delicate bechamel sauce of mushrooms (boletus edulis) with sweet-and-sour contrast provided by a apple sauce, and only 1.8% fat.
- Spanish classic tapas dish
- Fire roasted piquillo peppers
- Covered in a delicate mushrooms and apple bechamel sauce
- Artisan product
- Gluten Free
- Net Weight: 8.8oz (250g)
- Product of Navarra, Spain.
Ingredients: Piquillo peppers (38%), meat broth (water and veal), apple (14%), boletus edulis (Funghi porcini mushrooms) (10%), vegetable oil (sunflower), rice flour, milk, sugar, onion, leek, salt, apple liquor, garlic and parley.
Rosara's stuffed Piquillo red peppers are very delicate and the best way of serving them is to open the tin and take them out one by one with a spoon and pour the sauce over them. They are best prepared, heating them in the oven at a moderate temperature or in a casserole over a low flame. They may be served with sautéed wild or farmed mushrooms, apple and pear sauce, pieces of baked pinneaple or pears in syrup, griddled fresh foie, etc.
Refrigerate after opening and consume it before 3 days.
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