Piquillos Rellenos
Braised short rib stuffed piquillo peppers, parsnip purée, smoked rosemary
Server Description
Tender short ribs stuffed inside sweet and earthy red piquillo peppers. The parsnip purée with the smoked rosemary pairs beautifully with the short ribs, without overpowering them. The perfect cold weather dish.
pronunciation
PI KEY YOS - RAY YAY NOS
runner description
Stuffed piquillo peppers
Line up notes
allergies
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ingredients
- 3 Stuffed piquillos
- 4 oz Parsnip Puree
- 1/2 oz Red Wine Sauce
- 1 Torched Rosemary Sprig
- 1/4 tsp Sal de Mar
- 1/2 oz Blended olive oil
sourcing
PREP recipe 1
Braised shortrib for stuffed piquillosPREP recipe 2
Parsnip Puree (for piquillos)PREP recipe 3
Rosemary OilPREP recipe 4
Red Wine Sauceprocedure
- In a sauté pan, heat oil over medium flame.
- Place stuffed piquillo's in pan
- Sear for a minute over flame and then place in oven for 5 minutes or until internal temperature reaches 165 degrees
- In a small deep dish, add parsnip puree, spreading evenly to edge.
- Drizzle red wine sauce in center of puree
- Remove piquillo's with a metal spatula and place each piquillo opening towards middle of dish
- Finish with a smoked to order rosemary sprig and sal de mar
Equipment: Sauté pan / Metal spatula
critical control points
- Ensure that the piquillos are whole and not broken beforestuffing
- Allow the short rib to cool beforeroom temp before stuffing the piquillos
- Parsnip puree should becreamy. Parsnips absorb a lot of water. If the parsnips aretoo fibrous, you may need to add water to the puree to achieve that consistency.
PACKAGING
Plateware