The exquisite flavor and firm texture of bacalao salt fish make it a Basque favorite. Piquillo peppers, which are sweet and smoky when roasted over an open fire, are a delicacy in the neighboring province of Navarra. The delicate peppers are stuffed with a diced bacalao that has been blended into a creamy béchamel, bringing the two classics together in one dish. The stuffed peppers are then topped with a light tomato sauce to finish them off. Heat and serve in a casserole for a delicious tapa that can be prepared in minutes. Each tin contains four whole stuffed peppers.
STORAGE & CARE
Store in a cool and dry place. Once opened, keep it refrigerated.
It is the perfect ready-made product to eat at any time, just heat it up and it is ready to eat. Tasty, simple, and quick to prepare.
Sauce (38%): tomato, piquillo peppers, extra virgin olive oil, onion, sugar, white wine, garlic, sweet paprika, salt. Piquillo peppers (33%): piquillo peppers, salt, sugar, calcium chloride. Filling (29%): water, codfish 9%, wheat flour, extra virgin olive oil 2.4%, onion, garlic, salt, parsley.
Net weight 260g (9.1oz).