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Piquillo peppers stuffed with T-bone steak and Foie 4 pieces Rosara
Conservas Rosara
CV031
New product
6
Before
8,85 € Tax included
Can of Piquillo peppers stuffed with ribeye and foie in grape sauce.
| Country | Spain |
They select the best Piquillo peppers and roast them with beech wood. They peel them without water so that they do not lose their flavor, they fill them with a delicate béchamel with authentic beef ribeye and a block of duck foie gras. It is a very laborious process with a delicious result. The final touch is the grape sauce with a light touch of Port wine
It is recommended to remove them carefully with a spoon and then pour the sauce on top. To heat them, the best thing to do is in a bain-marie (before opening the container), in the oven at a medium temperature or in a saucepan over low heat. It can be presented with slices of roasted potato, white rice castle, sautéed mushrooms or mushrooms, apple and pear, fresh grilled foie, etc.
Net weight: 250g
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