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The Demetra Food Academy Recommends...

Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Summer salad
Summer salad
Artichoke, onion and potato stuffed with gypsy-style vegetables
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Cod salad on a bed of Antipasto Valtellina and citrus fruits
Cod salad on a bed of Antipasto Valtellina and citrus fruits

PIQUILLO PEPPERS STAFFED WITH CODFISH CREAM, BROAD BEANS CREAM AND CLASSIC VINEGAR CREAM

PIQUILLO PEPPERS STAFFED WITH CODFISH CREAM, BROAD BEANS CREAM AND CLASSIC VINEGAR CREAM
Ingredients for 4 portions
  1. 12 D piquillo peppers
  2. 200g Demetra codfish cream
  3. 200g Demetra broad beans cream
  4. q.s. Wiberg classic vinegar cream
  5. q.s. Demetra extra virgin olive oil
  6. q.s. vegetable broth
Method

  • 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.

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