Best 2 Parmigiano Sformato With Piquillo Peppers And Almonds Recipes

Welcome to a culinary journey where flavors dance harmoniously on your palate. Prepare to tantalize your taste buds with Parmigiano Sformato, a symphony of textures and flavors that will leave you craving for more. This delectable dish showcases the perfect marriage between creamy Parmigiano cheese, roasted piquillo peppers, and crunchy almonds, all baked to perfection.

Alongside the star of the show, you'll find a collection of equally enticing recipes that will elevate your dining experience. Indulge in the vibrant flavors of Roasted Piquillo Peppers with Garlic and Herbs, a delightful side dish that bursts with tangy and savory notes. For a refreshing complement, try the Piquillo Pepper Salad with Arugula and Almonds, where the piquant peppers dance with the peppery arugula and the nutty almonds.

But that's not all! Discover the irresistible Piquillo Pepper and Goat Cheese Crostini, a delightful appetizer that combines the creamy goat cheese with the smoky sweetness of the peppers. And for a sweet ending, the Piquillo Pepper Jam will tantalize your taste buds with its unique blend of sweet and savory flavors, perfect for pairing with cheese or crackers.

Get ready to embark on a culinary adventure with these exceptional recipes, each one a testament to the versatility and deliciousness of piquillo peppers. Prepare to impress your family and friends with these culinary creations that are sure to become favorites in your kitchen.

Here are our top 2 tried and tested recipes!

YELLOW AND RED PEPPER PIPERADE WITH MARCONA ALMONDS

Yellow and Red Pepper Piperade with Marcona Almonds image

Provided by Anne Burrell

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil, for sauteing and drizzling
2 cloves garlic, smashed and chopped
1 Spanish onion, diced
2 plum tomatoes, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
Kosher salt
1/2 cup crushed tomatoes, preferably San Marzano
1 teaspoon red chile flakes
1 teaspoon pimenton (smoked paprika)
1 to 2 teaspoons sherry vinegar
1/3 cup Marcona almonds, toasted and finely chopped
Chopped chives, for serving

Steps:

In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.
Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

ROASTED RED PEPPERS WITH CHORIZO, MANCHEGO, AND ALMONDS (SPAIN)

Roasted Red Peppers with Chorizo, Manchego, and Almonds (Spain) image

Provided by Anne Burrell

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 red bell peppers
2 small links chorizo or a 4-inch piece of large chorizo
Extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
2 garlic cloves, smashed and chopped
1 teaspoon pimenton (smoked paprika)
Kosher salt
1/4 cup toasted sliced almonds
2 cups baby arugula
1/4 cup shaved manchego
3 scallions, thinly sliced

Steps:

Preheat the broiler.
Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips.
While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop.
In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
Don't Overcook the Vegetables: Overcooked vegetables can be mushy and bland. Cook them just until they are tender-crisp, so they still retain their flavor and texture.
Season to Taste: Don't be afraid to adjust the seasonings in the recipes to your own taste. Add more salt, pepper, or herbs as needed.
Garnish with Fresh Herbs: A sprinkling of fresh herbs can add a bright pop of flavor and color to your dishes.

Conclusion:

With its creamy texture, rich flavor, and beautiful presentation, Parmigiano Sformato with Piquillo Peppers and Almonds is a dish that is sure to impress your guests. Whether you're serving it as an appetizer, main course, or side dish, this dish is sure to be a hit. So next time you're looking for a delicious and elegant dish to make, give Parmigiano Sformato with Piquillo Peppers and Almonds a try. You won't be disappointed!