Stuffed green peppers and romesco – SIPS
Back in October we hosted a night of SIPS and friends at Tasca Pete in Lisbon. We invited our friends, Angelica Golten and Holly Hayes who created a one-off menu for the occasion to pair with our...
Ingredients
- Green peppers
- 250g Ricotta or Requeijão
- Fresh tomatoes
- A drizzle of olive oil
- 200g skinned almonds
- 3 tbsp Sherry vinegar
- 400g Roasted and skinned red peppers / can also use jarred piquillo variety
- Clove of garlic, grated
- Olive oil
- A pinch of sea salt
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