Stuffed Guernica pimento pepper and sweet red pepper ‘piquillo’ coulis
Ingredients for 3 people
3 large Gernika peppers
Sausage meat seasoned with parsley and shallots
Flower of salt
The stages
For the piquillo coulis: 5 piquillos, 1 tablespoon sherry vinegar, ¼ liter liquid cream and 1 teaspoon caster sugar.
Heat the cream
Add the piquillos and cook for 5'.
Add vinegar, sugar and fleur de sel and blend.
Split peppers in 2, remove seeds and stuff with prepared sausage meat.
Brown the peppers on both sides for 2', then cook under a bell for 12'.
Serve covered with piquillo coulis.
Chef Sébastien Zozaya's tip: replace the sausage meat with txistorra, tuna or hake.
