Easy and quick to prepare, this recipe for piquillos stuffed with Pepper & Fine Herbs Tartare, tomato virgin from chef Cyril Haberland is a pure delight.
Ingredients for 4 persons :
- 1 150g jar of Pepper and Herb Tartare®
- 4 piquillos
- 2 colored tomatoes
- 1 tablespoon of mint and basil
- 4 slices of bread
- 3 tablespoons of olive oil
- Fine salt
Stuff the piquillos with Tartare® using a pocket fitted with a nozzle.
Using a knife, cut the base of the tomatoes in a cross, remove the stems and immerse them in boiling water for 10-15 seconds and immediately cool them in ice water.
Peel them, seed them, cut them into small cubes and add 2 tablespoons of olive oil, salt, chopped mint and basil.
Brown the slices of bread with olive oil, season with salt and set aside on paper towels.
Arrange the piquillo, the tomato virgin on a plate and add the bread.
Tip: You can serve a few thin slices of Bayonne ham
Photo credit: Tartare®