3 recipes with Piparra of Ibarra with Eusko Label
I’m sure you’ve heard of the Piparra of Ibarra with Eusko Label more than once and you may even have eaten them on occasion. But when it comes down to it, how do you prepare them?
This is a product that is incredibly famous for its tenderness and flavour.
There are different ways to enjoy this product and it can be included in many dishes as an accompaniment. But, even if it is small, it can also be the main ingredient of a dish.
But what is the best recipe for Ibarra chilli peppers?
An ideal dish to put the Piparra of Ibarra with Eusko Label is with the octopus. With a cooked potato base and an octopus leg on top, we give the final touch with a good chilli.
But, if what you really like is to enjoy these chillies with their mild vinegar flavour, we recommend that you enjoy them with a good stew, such as red or white beans, chickpeas or lentils. Or you can also eat them in a Gilda. Keeping all its flavour and mixing it with the flavour of the Antxoa del Cantábrico del País Vasco.
And finally, another easy recipe where you can incorporate the Piparra of Ibarra is in the pintxos. And one of them where it fits perfectly is a piece of White Tuna, with a piquillo pepper on top and a piece of piparra on top, all placed on a slice of bread.