- Beechwood fire roasted
- Great tapa with cheese or bread
- Garnish fish or roasted meats
- Presented by celebrated chef José Andrés
- Made by the artisans at Rosara
- Size - 7.05 oz/200 gr
A few words about this item from chef José Andrés:
I love these peppers, and nothing says Spanish vegetables like pimientos del piquillo! Named for the bird-nosed shape of the pepper, these are hand harvested along the Ebro river in Navarra, a region in Spain known for its amazing produce. Picking only the most perfect peppers, the younger ones are left behind to ripen a bit longer. The Rosara kitchens are just a few miles away from the fields where they are picked, so the peppers are not damaged and can be prepared fresh. At Rosara, they are roasted over an open beechwood fire and peeled by hand without any added water to preserve the rich, smoky flavor. Smooth, sweet and just a little bitter, they are perfect for filling with cheese, meat, fish - whatever you like! They make a dynamic and flavorful addition to salad or pasta, and are a great side for grilled meats. Just one bite and you will understand what I mean!
Piquillo peppers, salt, acidulant (citric acid).
Serving size 3.4 oz (96g). Servings per container: 2. Calories 20. Calories from fat 0. Total fat 0g (0%), saturated fat 0g (0%), trans fat 0g (0%), cholesterol 0mg (0%), sodium 270mg (11%), total carbohydrate 4g (1%), dietary fiber 1g (4%), sugars 0g. Protein 1g, Vitamin A (8%), Vitamin C (70%), Calcium (0%), Iron (4%).* Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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Duane Roe - Akron, OH - Feb 16, 2016