Ingredients
5 tablespoons Spanish extra-virgin olive oil1 tablespoon Spanish sherry vinegar
1 tablespoon minced shallot
1/2 scallion, white part only, thinly sliced
Sea salt and freshly cracked pepper
8 piquillo peppers
4 ounces Tetilla (Spanish cow’s milk cheese from Galicia), cut into 2-inch sticks
Fresh thyme sprigs
Fresh parsley sprigs
Description
Piquillo Peppers Are Stuffed With Cheese And Sauteed, Then Drizzled With A Spanish Sherry Vinegar Dressing With Shallots And Herbs., Recipes From GourmetSleuth
Gourmet Sleuth
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