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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

MORCILLA & PINE KERNEL STUFFED RIOJAN PEPPERS

Morcilla and pine Kernel stuffed Riojan peppers with tomato fritada.
READY IN

1 hour

COOKING TIME

30 minutes

PREP TIME

30 minutes

SERVES

4 people

ingredients

  • 8 Riojan choricero peppers
IN STOCK
  • 8 Riojan choricero peppers
  • 60ml sherry, preferably full flavoured such as Amontillado
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp ground white pepper
  • 2 Morcilla de Burgos
IN STOCK
  • 2 jars of Brindisa Fritada
IN STOCK
  • Turkish pepper flakes (optional)
  • Brindisa Arbequina olive oil
IN STOCK
  • Basil sprigs for garnish

METHOD

  1. Heat the oven to 190°C; boil the kettle.
  2. Line a roasting tray with foil and oil lightly.
  3. Using kitchen scissors cut around the pepper stems and remove; make a cut the length of the pepper from the stem opening to the tip; remove the seeds.
  4. Place the prepared peppers in a bowl and cover well with water just off the boil; soak for 20 minutes - pressing the peppers down to ensure even soaking - then drain, reserving the soaking water.
  5. Lightly toast the pine kernels in a dry frying pan of a medium, shaking frequently; remove toasted kernels from the pan.
  6. In a mixing bowl, whisk together the sherry and spices.
  7. Remove the morcillas from their casings and crumble into the bowl containing the sherry mixture; add the pine kernels to the bowl and mix the ingredients well; divide the mixture in 8 and form into sausage shapes a bit shorter than the peppers.
  8. Take the drained peppers and place a morcilla “sausage” inside each; fold the peppers closed along their length and place on the oiled tray, fold side down, spaced apart.
  9. Pour 125ml of the reserved soaking liquid around the peppers then drizzle the peppers with a little olive oil.
  10. Cover the tray with foil and bake for 25 minutes.
  11. Meanwhile heat the fritada, with the optional pepper flakes, to simmering in a large saucepan and reduce by 25%; reheat to simmer when serving.
  12. Plate the peppers and spoon over the fritada.
  13. Garnish with basil and serve.

ingredients

  • 8 Riojan choricero peppers
IN STOCK
  • 8 Riojan choricero peppers
  • 60ml sherry, preferably full flavoured such as Amontillado
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/4 tsp ground white pepper
  • 2 Morcilla de Burgos
IN STOCK
  • 2 jars of Brindisa Fritada
IN STOCK
  • Turkish pepper flakes (optional)
  • Brindisa Arbequina olive oil
IN STOCK
  • Basil sprigs for garnish
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