One of the mysteries of the English language finally explained.
A sweet pepper of a variety grown in Spain, often sold roasted and preserved in oil.
- ‘In a saucepan, combine the reserved cockle liquid and piquillo pepper bottoms.’
- ‘On a greased sheet tray, layer the potatoes, filling, piquillo pepper, meat and spinach.’
- ‘Remove the top two inches from the piquillo peppers and trim the bottoms.’
- ‘Stock you pantry: good drinkable wines, fresh spices (buy small), good chicken broth, bottles of beans, piquillo peppers, capers, anchovies, etc.’
- ‘A rice garden profligate with mussels, squid, clams, shrimp, sausage and chicken, as well as peas, carrots and piquillo peppers, it was a delight.’
- ‘I further consoled myself with a thin-crusted pizza that transcended a quick weekday meal with the addition of caramelized onions and piquillo pepper and with Mahon in place of mozzarella.’
- ‘To serve, place a stuffed piquillo pepper in the center of a plate and spoon some fennel and orange salad and some orange segments to one side.’
- ‘Bold flavors sometimes bullied the rest of a dish; cheddar and blue cheeses, chorizo sausages, piquillo peppers, red onion, broccoli rabe and broccolini, fistfuls of olives all were overused.’
- ‘Fire-roasted shrimp with chorizo, piquillo peppers, grilled corn and black rice needed more time on the fire, and the heat of the peppers dominated.’
- ‘Drizzle with the garlic dressing and garnish with the piquillo peppers.’
- ‘Arrange the monkfish on top and garnish with the aioli and piquillo peppers.’
- ‘The Big Brother (eldest, as well as being most generously covered) had the tortellini with piquillo pepper, chorizo and served in a parmesan cream sauce.’
- ‘The piquillo peppers from Navarra are good stuffed with goat cheese or with bonito tuna, both of which are sold here.’
- ‘For the basil emulsion, in a commercial blender, combine the piquillo peppers, basil leaves, and olive oil and puree until smooth, about one minute.’
- ‘For the piquillo peppers: Preheat the oven to 300 degrees.’
- ‘Place a stuffed piquillo pepper at one end of the coulis and a mound of Parmesan powder at the opposite end.’
Spanish, literally ‘little beak’.
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