Lunch: Pimientos del Piquillo Rellenos de Queso Roncal

Recipe by José Andrés Recipe courtesy of Jose Andres.

Ingredients

5 tbsp. spanish extra-virgin olive oil
1 tbsp. sherry vinegar
1 tbsp. minced shallot
1/2 scallion
Sea salt
Freshly cracked pepper
2 jar piquillo peppers
2 oz. roncal or spanish sheep's milk cheese
fresh thyme sprigs
Fresh parsley sprigs

Instructions

Whisk 4 tablespoons of the olive oil, the vinegar, shallots, and scallions together in a mixing bowl. Season with salt and pepper. Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.
Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds. Transfer the peppers to a serving platter, drizzle with some of the dressing, and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.

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