Bertagni Ravioli with Ricotta and Spinach
Emilia’s Gentle Green Pillows
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These whole piquillo peppers from El Navarrico are sweet and tangy
These whole piquillo peppers from El Navarrico are sweet and tangy
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
These small red peppers are grown in Lodosa in Navarra, and is one of the most coveted fruits in the area.
It’s deep scarlet in color and bursting with intense flavor. But they’re not spicy at all, don’t worry. In fact, piquillo peppers have a sweetness and tanginess to them, with slightly smoky undertones.
El Navarrico Pimientos are roasted whole, and peeled by hand without the use of water throughout the whole process, ensuring that the flavor is intact and kept full.
Preparation Or Pairings
They may be small, but whole piquillo peppers are an incredible addition to your tapas. You can even add them to your hummus or cream soups to give them a little something extra.
Because of its thick walls, similar to bell peppers, they are usually stuffed with meat, seafood, or cheese.
Try this very simple one of piquillo peppers stuffed with goat cheese:
- Make a dressing by mixing sliced shallots, scallion and some vinegar together. Add salt and pepper
- Slice just the tops of each pepper and create a hollow pocket
- Stuff each piquillo pepper pocket with goat cheese, and cook the peppers on a large frying pan over medium heat
- Once done and transferred to a serving dish, sprinkle with parsley and thyme.
- Drizzle the dressing over your stuffed peppers, and serve
Ebro And Ega
El Navarrico have the great fortune of owning property in the town of San Adrian, in a land beautifully nourished and fertilized by the Rivers Ebro and Ega. The area is always the perfect environment, constantly having a temperate climate.
Though since grown in repute, El Navarrico strives to keep maintaining the natural order of things, keeping in tune with nature with every harvest. They’ve adapted modern technology, but never to the point of disregarding the tradition that make their products top quality.
Storage Instructions
Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.
These small red peppers are grown in Lodosa in Navarra, and is one of the most coveted fruits in the area.
It’s deep scarlet in color and bursting with intense flavor. But they’re not spicy at all, don’t worry. In fact, piquillo peppers have a sweetness and tanginess to them, with slightly smoky undertones.
El Navarrico Pimientos are roasted whole, and peeled by hand without the use of water throughout the whole process, ensuring that the flavor is intact and kept full.
They may be small, but whole piquillo peppers are an incredible addition to your tapas. You can even add them to your hummus or cream soups to give them a little something extra.
Because of its thick walls, similar to bell peppers, they are usually stuffed with meat, seafood, or cheese.
Try this very simple one of piquillo peppers stuffed with goat cheese:
- Make a dressing by mixing sliced shallots, scallion and some vinegar together. Add salt and pepper
- Slice just the tops of each pepper and create a hollow pocket
- Stuff each piquillo pepper pocket with goat cheese, and cook the peppers on a large frying pan over medium heat
- Once done and transferred to a serving dish, sprinkle with parsley and thyme.
- Drizzle the dressing over your stuffed peppers, and serve
El Navarrico have the great fortune of owning property in the town of San Adrian, in a land beautifully nourished and fertilized by the Rivers Ebro and Ega. The area is always the perfect environment, constantly having a temperate climate.
Though since grown in repute, El Navarrico strives to keep maintaining the natural order of things, keeping in tune with nature with every harvest. They’ve adapted modern technology, but never to the point of disregarding the tradition that make their products top quality.
Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.
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