Lunch: Piquillo Peppers with Balsamic and Parmesan
Ingredients
One 7-ounce jar of piquillo peppers, drained and cut in half
1/4 cup chopped flat-leaf parsley
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon aged balsamic vinegar
One 2-ounce chunk of Parmigiano-Reggiano cheese
Instructions
Arrange the piquillo pepper halves in concentric circles on a platter. In a blender, combine the parsley and olive oil and puree until smooth; season with salt and pepper. Drizzle the parsley oil and then the vinegar over the peppers. Shave the cheese on top, preferably with a microplane grater.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
