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Crunchy tapas peppers
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Serves: 4 as a snack
½ x ciabatta roll, torn into chunks
½ x 25g pack basil, roughly chopped
3 sprigs Cooks’ Ingredients Oregano, leaves only
25g Waitrose Spanish Manchego DOP, finely grated
130g pack Waitrose 1 Padron Peppers
1 essential Waitrose Medium Free Range Egg, beaten
2 tbsp olive oil
½ x 150g tub Moorish Garlic & Sicilian Lemon Aioli
1. Place the bread, half the basil and half the oregano in a food processor, season and blitz to give fine breadcrumbs. Remove and set aside.
2. Place the Manchego, ricotta and remaining basil and oregano in the same food processor, season and blitz until smooth. Spoon into a disposable piping bag or food bag with the corner snipped off.
3. Cut the stalks off the peppers and rub gently between your fingers to loosen the seeds. Then, using a small, sharp knife, slit open the peppers and remove the seeds – don’t worry if a few remain. Fill each pepper with the ricotta mixture.
4. Dip each filled pepper in the egg, then roll in the reserved breadcrumbs. Heat the oil in a large frying pan and gently fry the peppers, in 2 batches, for 2-3 minutes, turning halfway through, until golden and crisp. Serve with the aioli.
Typical values per serving: