Piquillo peppers staffed with codfish cream, broad beans cream and classic vinegar cream

Ingredients for 4 portions
  1. 12 Roasted Piquillo Peppers
  2. 200g Codfish Cream
  3. 200g Broad Beans Cream
  4. q.s. Crema Di Aceto With Aceto Balsamico Di Modena Pgi
  5. q.s. extra virgin olive oil
  6. 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. Serve.