Pimientos del Piquillo de Lodosa
Navarra — Mother recipe · en it
This dish tantalizes the palate with pimientos del piquillo de Lodosa, a specialty from the Navarra region in Spain.
📷 Zarateman — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 4 pimientos del piquillo de Lodosa
- 100g grated pecorino cheese
- 50g finely chopped onion
- 200g peeled tomatoes
- 100ml olive oil
- 50g chopped parsley
- 1 tablespoon santo wine vinegar
- salt and pepper to taste
- 100g butter
- 200g potatoes
- 100g porcini mushrooms
- 100g red onion
Method
- Clean the pimientos del piquillo, remove the seeds, and slice them thinly.
- In a pan, start with the olive oil and sauté the finely chopped onion and garlic.
- Add the peeled tomatoes and parsley, stir and let cook for about 10-15 minutes.
- While the sauce is cooking, cut the potatoes into cubes and the porcini mushrooms into pieces.
- Add the potatoes and porcini to the sauce, continue to cook for another 10-15 minutes.
- Finally, add the pimientos del piquillo, the butter, and the santo wine vinegar, stir well and let cook for 5 minutes.
- Season with salt and pepper to taste, then serve hot with grated pecorino cheese on top.
The story
Pimientos del piquillo de Lodosa are renowned for their conical shape and bright red color, primarily cultivated in the area of Lodosa, in the province of Navarra. Their history dates back to the 19th century when growers began planting them.
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