Piquillo peppers stuffed with steak and foie

The best Piquillo peppers roasted with beech wood. Peeled without water so that they do not lose their flavor, filled with a delicate bechamel with authentic beef ribeye meat and block of duck foie. It is a very laborious process with a delicious result. The final touch is the grape sauce with a light touch of port wine.

To heat it, it is best to use a bain-marie (before opening the container), in the oven at medium temperature or in a saucepan over low heat. 

It can be presented with slices of roast potato, white rice, sautéed mushrooms, apple and pear compote, fresh grilled foie, etc.

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Origin: Andosilla, Navarra

Ingredients: meat broth (water and beef), piquillo peppers (23%), milk, vegetable oil (sunflower), beef (steak) (5.5%), rice flour, sugar, raisins (3 .5%), tomato, mushrooms, onion, duck liver block (1.5%), port wine, salt, garlic and spices.

Weight: 250gr (4 fruits)

Recommendations: Store in a dry, cool place protected from sunlight. Once opened, keep in the refrigerator and consume within three days.