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
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Cooking tools:
- Stockpot
- Stove
- Skillet
- Saucepan
- Oven
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Slotted spoon
- Measuring spoon
- Measuring cup
- Plate
- Paper towel
- Fork
- Tongs
- Kitchen towel
Ingredients
- 20 ud Piquillo peppers
- 2 kg Leg of lamb
- 0.2 kg Purple onion from Zalla
- 0.1 kg Carrots
- 1 ud Leek
- 2 ud Garlic, bulb
- 2 kg Purple onion from Zalla
- 1/2 l Biscayne sauce
- 0 g Cayenne pepper
- 0.05 kg Plain flour
- 2 ud Leek
- 50 g Tempura with trisol.
- 3 ud Eggs
- 3 g Table salt
- 0.01 l Intense olive oil
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