Piquillo Peppers Stuffed with Bonito del Norte in Olive Oil

The piquillo peppers stuffed with northern bonito are a classic of northern Spain's gastronomy. Their smooth texture and slightly sweet flavor perfectly combine with the salty touch of the bonito in olive oil.

Ingredients (for 2-3 people):

• - 1 jar of Whole Extra Piquillo Peppers 340 ml – Conservas Almanaque.
• - 1 can of Bonito del Norte in Olive Oil 110 g – Brand La Lata.
• - 2 tablespoons of mayonnaise (optional, to soften the filling).
• - ½ small onion, finely chopped.
• - 1 garlic clove, chopped.
• - 1 tablespoon of extra virgin olive oil.
• - Salt and pepper to taste.
• - A splash of cream or a light béchamel for gratin (optional).

Preparation method:

1. Prepare the filling: In a pan, sauté the onion and garlic with olive oil until they are translucent and slightly golden.
2. Add the bonito: Drain the northern bonito well, add it to the pan and crumble it, mixing with the onion and garlic for a couple of minutes.
3. Add mayonnaise or cream (optional): If you want the filling to be creamier, incorporate 2 tablespoons of mayonnaise or a splash of cream. Stir well and remove from heat.
4. Stuff the peppers: Carefully open the piquillo peppers and fill them with the bonito mixture.
5. Gratin (optional): Place the stuffed peppers in an oven-safe dish, cover with a thin layer of béchamel or light cream and gratin for about 5 minutes until lightly golden.

Chef's tip:

Adding to the starter a good white wine like a Perro Flauta Verdejo DOCa Rioja , will enhance that combination, turning this recipe into a more refined experience.