Piquillo Peppers with Manchego & Scallion Vinaigrette

While it's not much to look at (since all of us ate these too quickly to allow me a good picture) this is a little Spanish number I picked up on Jose Adres' show Made in Spain. I procured the piquillos through The Truffle, which was so kind to order these on my behalf. Piquillos are like little bird beaks, slightly piquant but very sweet with a lingering smokiness. It was immediately obvious what a staple this is in Northern Spanish cuisine.



My little sous chef helped me put thin manchego triangles into each pepper, these were quickly heated in a little Spanish olive oil to melt the cheese and slightly brown the edges of the pepper. The peppers were garnished with a vinaigrette of sherry vinegar, Spanish olive oil, shallot, scallions, salt and pepper. A total tapa treat that was a big hit at a gathering with our friends. The only regret is that Andres' version made use of Queso Roncal from the Navarra region of Spain, which I was unable to locate despite significant effort.