This makes a great side dish or a meal on its own

Ingredients:

• 4 Whole Fire Roasted Piquillo Peppers
• 4 ounces goat cheese
• 2 tablespoons chopped DOP San Marzano Tomatoes
• 2 tablespoons Romanico Organic Extra Virgin Olive Oil
• 2 tablespoons bread crumbs
• 1 tablespoon torn fresh basil leaves
• sea salt & black pepper to taste

Directions:

Preheat the oven broiler.

In a bowl, mix the goat cheese and chopped tomatoes together. Carefully slice and spead out the peppers. Spoon an equal amount of the cheese mixture into the hollow of each pepper.

Place stuffed peppers length-wise in a baking dish. Top each pepper evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.

Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Note: Save your left-over basil in our Herb-savor Pod.  And get the most from your oil by using our Tabletop Infusion Oil Mister Spray Bottle.

These Whole Fire Roasted Piquillo Peppers are produced in Navarra by a small producer that still uses traditional methods. Peppers are roasted over a wood fire, then peeled by hand and packed in small glass jars.

Fire Roasted Piquillo Peppers‘ size, strength and flavor lend themselves to various recipes and are often served stuffed with tuna or crab but are particularly delicious when blended into humus as an appetizer.

Try other great products from Spain in our featured aisle this month, A Taste of Spain.

 
We are very pleased to be carrying the Conte brand of certified DOP San Marzano Tomatoes which is named after the region of San Marzano near Naples, Italy.

The DOP San Marzano Tomatoes is a bit thinner and pointier than the more familiar Roma tomato with a thicker flesh and fewer seeds. It is whole peeled and has a stronger “tomato” taste, sweeter and much less acidic.

 It is the choice of many chefs when making the Vera (True) Pizza Napoletana.

Save when you purchase a case of 12 – 28oz cans of certified DOP San Marzano Whole Peeled Tomatoes.

When you don’t have the time to grill your own, taste the freshness in these Grilled Sundried Tomatoes. Produced in La Spezia, in the Liguria region of Italy, carefully selected tomatoes are grilled and packed in oil, herbs and spices according to a traditional Italian recipe. And its all natural, no preservatives. Use them blended into a great summer dip.

                                                                                                         Each jar of La Piana® Sundried Tomatoes contains 10oz. (285g).

Our Whole Fire Roasted Piquillo Peppers are made in Navarra by a small producer that still uses traditional methods. These peppers are roasted over a wood fire, then peeled by hand and packed in small glass jars.

And it’s their strength that also makes them perfect for stuffing. Fire Roasted Piquillo Peppers lend themselves to many recipes. Try stuffing them with tuna or crab.  And these peppers are particularly delicious when blended in humus and used in other dips.

Risotto Garden Primavera

A colorful summertime side dish.

Ingredients:

• 1 (32 ounce) carton chicken broth
• 1 cup Vialone Nano Rice
• 1 small chopped onion 
• 1 clove garlic, minced
• 1 cup diced red and/or yellow bell pepper
• 5 fresh mushrooms, sliced
• 1/2 can San  Marzano Tomatoes, Diced
• 1 small package frozen vegetables with peas and carrots (or
    any perferred mix)
• 5 tablespoons Rosemary  infused olive oil
• 1 tablespoon chopped fresh basil
• 1/4 cup grated Parmesan cheese
• salt and ground  black pepper to taste

Directions:

In a saucepan heat broth to boiling.

In another pan saute rice  in 2 tblsp rosemary infused olive oil to coat. Add 1 cup hot broth to rice;cook stirring constantly until broth is almost absorbed. Repeat,  adding 1 cup broth at a time, stirring until broth is almost absorbed and rice is tender about 15 minutes total.

Next, in a large skillet heat 3 tblsp rosemary infused olive oil over medium heat. Add onion, garlic, bell pepper, mushrooms and tomatoes and saute for 5 minutes. Stir in frozen vegetables, salt, and ground black pepper. Cook for approximately 10 minutes, stirring often, until vegetables are tender and crisp.

On large serving dish, pour vegetable mixture over cooked rice  and gently fold in. Sprinkle with grated Parmesan cheese and basil and serve.