by Chef Matthew Krenz

I will never forget the first time I made a dish with piquillo peppers. It was spring; a bounty of ingredients were beginning to come into the restaurant. The chef I was working under had always encouraged us to push outside of our comfort zone — to find new ingredients, learn about them, and educate ourselves on the best techniques to prepare them. It was contagious. Everyone in that kitchen would bring a new ingredient or two each week, giving everyone an opportunity to make an amuse bouche or, if it was really good, a small plate special. We had a number of lamb tongues that nobody had a home for, so I dove right in. I decided to do a minted pea and lamb tongue chile relleno with piquillo peppers.  

This dish is an encouraging first bite of spring. A sign of what’s to come. Hope for warmer days, and the beautiful fruits and vegetables that start popping up at the markets. If you cannot find English peas or something similar, feel free to use some fresh asparagus to substitute. I love putting these out as a heavy hors d’ oeuvre. They are beautiful and unique. Food is meant to be fun, explored and enjoyed. Cheers!

Stuffed piquillo peppers

Makes 12-15 peppers

Ingredients:

2 c. rice, cooked
1 c. moliterno al tartufo cheese, grated
¾ c. English peas
1 oz. prosciutto san danielle, diced
Zest of 1 lemon
¼ c. caramelized onions
3 cloves garlic, finely chopped
4 tbsp. parsley, finely chopped
4 tbsp. chives, finely chopped
12 oz. jar or can of piquillo peppers, drained and rested on paper towel
12-15 tsp. gremolata 

Directions: 

1. Preheat oven to 350 degrees.
2. Combine peas, cheese, prosciutto, lemon zest, onions, garlic, herbs, and rice together in a mixing bowl.
3. Season with salt and pepper to taste; the ham is fairly salty and it will taste a bit different warm.
4. Trim the tips of the peppers for a clean edge, then stuff with vegetable mixture.
5. Roast for 5-7 minutes.
6. Place on a platter, then top each pepper with 1 tsp. gremolata.
7. Garnish with any remaining parsley, chives, or sorrel.

Sorrel and walnut gremolata

1 c. walnuts, toasted, chopped finely
½ c. parsley, finely chopped
½ c. red ribbon sorrel (optional)
2 cloves garlic, finely chopped
¼ c. quality extra virgin olive oil
½ tsp. salt
½ tsp. freshly cracked black pepper

1. In a dry sauté pan over medium-high heat, toast walnuts until fragrant.
2. Allow to cool, then chop finely.
3. Mix walnuts, parsley, sorrel, and garlic in a bowl.
4. Season with salt and pepper to taste, then add olive oil.

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