Rich, varied, and deeply connected to its natural environment, Navarra's gastronomy combines the influence of the Pyrenees, the Ebro Valley, and the Basque Country to create simple yet flavorful dishes that are a culinary reference both nationally and internationally.
Along with Navarra asparagus, artichokes, Roncal and Idiazábal cheese, chistorra (a type of sausage), or lamb, Piquillo peppers from Lodosa, known as "red gold," are one of the most emblematic products of the region, thanks to their sweet flavor, fine flesh, and versatility in cooking.
The quality of its local products is evident in its famous recipes such as vegetable minestrone (menestra de verduras), a dish made with the best vegetables from the Navarrese garden, lamb al chilindrón, slow-cooked with peppers and tomato, bacalao al ajoarriero (cod with garlic), cooked with garlic, peppers, and tomato, or trout a la navarra, stuffed with ham and fried.
And, of course, the typical liqueur of Navarra, pacharán, made with sloe berries macerated in aniseed spirit.
With this valuable foundation, today, our chef Javier Ruiz reinvents piquillo peppers stuffed with cod brandade, transforming them into delicious pepper ravioli stuffed with cod brandade and red pepper pesto.
THE TRAVELING ANCHOVY IN... NAVARRA
INGREDIENTS
To make this recipe you need:
- Pujadó Solano Cod Brandade
- Piquillo peppers
- Pepper pesto (red pepper, basil, Parmesan, and olive oil).
PREPARATION
- While cold, flatten and thinly slice the piquillo pepper.
- Add a small amount of cod brandade to the center of the pepper slice.
- Wrap the brandade with the pepper slice to create a kind of ravioli.
- Finish by spreading pepper pesto over each ravioli.
To prepare the red pepper pesto:
- Place the whole red peppers on a baking tray and roast them for about 25-30 minutes, turning them halfway through.
- Once roasted, place the peppers in a bowl and cover them with plastic wrap to let them steam for about 10 minutes.
- After that time, peel the peppers, remove the seeds, and cut them into large pieces.
- Add the roasted pepper pieces, fresh basil leaves, and grated Parmesan cheese to a bowl and blend the mixture while gradually adding olive oil until all ingredients are well integrated and the pesto has a smooth texture.
