Recipe Piquillo Peppers with Spring White Garlic
Hi!
We’re going to prepare a starter that will get you out of more than one tight spot.
We’ll just need Piquillo Peppers and Spring White Garlic… just that easy 
Hands to the kitchen!!!
Method
Peel and slice the Garlic cloves as finely as possible.
Wash and chop the Chive.
Put a dab of Olive Oil in a pan on medium heat. Put in the Garlic and leave to golden, so it leaves its flavour in the Oil.
Add the Peppers and a pinch of Sugar, sauté for a few minutes and add some Water. Finally add a pinch of Salt.
Cook until the water has been almost completely absorbed and the Peppers are tender.
DISH PRESENTATION:
Place the Peppers side by side on a plate, and put the garlic slices on them.
Sprinkle the Chive and some Fleur de Sel on them, and the dish is ready!
TIPS FROM THE CHEF_Miguel Ángel Mateos:
- Adding Water will help the Peppers get better cooked and will help blend the flavours of the Oil and the Peppers’ juice.
- By using low-medium heat to cook the Peppers and increasing the heat towards the end, we will help the texture of the sauce.
- The teaspoon of Sugar lessens the Pepper’s acidity and gives this dish a pleasant sweet touch.