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Recipes

Piparra de Ibarra with Eusko Label filled with a peanut and sesame praline

Elaboration

Toast the peanuts in a frying pan over a medium heat. Next, crush them in a mortar until they turn into a paste, add the tablespoon of soy sauce and sesame seeds then mix everything together until you obtain an even paste.

Cut the chilli peppers in half and fill them with the peanut and sesame paste you have just made, and finish by placing an anchovy on top.

Finishing touch and presentation

Place them on a tray for serving and drizzle with extra virgin olive oil.

  • Product:
  • Servings:
    6
  • Cooking time:
    20
  • Season:
    Spring, Autumn, Winter, Summer
  • Difficulty level:

Ingredients

  • 12 Piparra de Ibarra with Eusko Label
  • 12 Basque Cantabrian Anchovies
  • 1 tbsp toasted white sesame seeds
  • 1 tbsp toasted black sesame seeds
  • 3 tbsp shelled peanuts
  • 1 tbsp soy sauce
  • 1 tbsp extra virgin olive oil

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