Piquillo peppers filled with lamb and biscayne sauce - Gastronomía Vasca: Escuela de Hostelería Leio
Recipe: Piquillo peppers filled with lamb and biscayne sauce. Meats, Vegetables, Hot
Ingredients
- Piquillo peppers 20.0 ud
- Leg of lamb 2.0 kg
- Purple onion from Zalla 0.2 kg
- Carrots 0.1 kg
- Leek 1.0 ud
- Garlic, bulb 2.0 ud
- Biscayne sauce 0.5 l
- Cayenne pepper 0.0 g
- Plain flour 0.05 kg
- Tempura with trisol. 50.0 g
- Eggs 3.0 ud
- Table salt 3.0 g
- Intense olive oil 0.01 l
- Purple onion from Zalla 0.5 kg
- Chorizo pepper 6.0 ud
- Small golden apple 0.075 kg
- Bread 12.5 g
- Trisol 10.0 g
- Table salt 0.25 g
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