Piquillo peppers stuffed with Codfish 4 pieces Rosara

These peppers are very delicate, they have been roasted with beech wood and peeled without water one by one, it is recommended to remove them carefully with a spoon and then pour the sauce on top.

The best way to heat it 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 cod or smoked salmon, slices of roasted potato, cod brandade, cooked shrimp tails, white rice castle, etc.

Net weight: 250g