Piquillo Peppers Stuffed with Ribeye and Foie Gras

These Piquillo peppers are a true delight for the palate. Roasted over beechwood and hand-peeled without water, they retain all their original flavor. The filling combines a creamy béchamel with authentic ribeye beef and a touch of duck foie gras block, a blend that provides intensity and elegance in every bite.
The artisanal process is laborious, but the result is a sophisticated dish full of nuances. The grape sauce with a slight touch of Port wine completes this unique gastronomic experience.
To enjoy them to the fullest, it is best to heat them in a bain-marie, in the oven at medium temperature, or in a saucepan over low heat. You can serve them with thin slices of roasted potato, white rice, sautéed mushrooms, or even apple and pear compote for a delicious contrast. This dish is the perfect excuse to add a special touch to any meal and leave your guests wanting more.

Ingredients: Piquillo peppers (38%), beef broth (water and veal), veal (ribeye) (5%), sunflower oil, rice flour, tomato, mushrooms, onion, sugar, water, duck liver block (1.2%), whole milk powder, raisins (1.1%), Port wine, salt, garlic, and spices.
Recommendations: Store in a cool, dry place. Once opened, keep refrigerated and properly covered for a maximum of 3 days.