Ingredients
2
Confit Bierzo peppers
1 clove of garlic Garlic Peeled
4 tablespoon Extra Virgin Arbequina Olive Oil Peñarubia
11g Sugar Caster
120g Pimiento del Bierzo
Piquillo pepper cream
22g Piquillo pepper
22g Celery (clean and wash)
very small garlic clove
2 tablespoon Extra Virgin Arbequina Olive Oil Peñarubia
Salt
60g diced potato
Fresh chives
Preparation
Drain the bierzo peppers from the bottle and slice in julienne style.
Slice the garlic thin and soft fry into the olive oil for a light brown colour.
Add the Bierzo peppers and simmer gently for 25 minutes at low temperature and add the sugar.
Dissolve and leave aside to chill.
Chop potato into small cubes. Poach them in medium heat oil until soft and golden.
Meanwhile blend the piquillo, celery and garlic together, add the oil slowly to help emulsify the cream
Season with salt to taste
