Manchego Stuffed Piquillos, Iberico Ham and Romesco
Roasted piquillo peppers stuffed with Manchego and Pata Negra, over romesco
A Basque-country classic reimagined with the depth of Iberian fat. Fire-roasted piquillos from Lodosa become edible envelopes for nutty Manchego Gran Reserva and silky hand-carved jamón. The romesco underneath is the heart of the plate: charred almonds, roasted pepper, sherry vinegar — a sauce that tastes of oak embers. Serve warm, not hot, so the Manchego pulls without dripping and the jamón releases its perfume.
Ingredients
- Hand-Carved Jamón 100% Ibérico de Bellota "Pata Negra" 2.5oz
- Unique Artisanal Manchego Cheese “Gran Reserva” Dehesa de los Llanos 8.8 Ounces
- Gourmet Fire Roasted Piquillo Peppers from Lodosa. Jar (10-16 pieces)
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
Preparation
- Drain a jar of piquillo peppers, pat dry. Reserve the brine.
- For the romesco: toast 1/2 cup Marcona almonds in a dry pan until golden. Blend with 3 roasted piquillos, 1 clove garlic, 1 tbsp sherry vinegar, 1 tsp smoked pimentón, 1/3 cup Picual EVOO and flaky salt until a rustic paste forms. Loosen with a spoon of piquillo brine.
- Grate 4 oz Manchego Gran Reserva. Fold in 2 tbsp of the romesco to bind.
- Gently stuff each piquillo with the Manchego mixture using a small spoon. Do not overfill — the cheese should peek out, not burst.
- Lay a slice of hand-carved Pata Negra jamón across the opening of each pepper like a blanket.
- Place in a warm oven (275°F / 135°C) for 4–5 minutes, just until the cheese softens and the jamón turns translucent.
- Spoon a generous pool of romesco onto a warm plate, arrange peppers on top, finish with crushed almonds, torn parsley, a twist of black pepper and a thread of Picual EVOO.
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