12 D piquillo peppers
200g Demetra codfish cream
200g Demetra broad beans cream
q.s. Wiberg classic vinegar cream
q.s. Demetra extra virgin olive oil
q.s. vegetable broth
In a saucepan heat the broad bean cream with vegetable stock. Separately stuffed piquillo peppers with codfish cream and lightly cook in the oven. Place the cream of broad beans on a hot plate, the peppers on top, garnish with oil and vinegar cream and serve.