Stuffed Peppers with Prawns and Cecina de Leon (Cured Beef)

Recipe for a Gourmet Ramadan: Stuffed Peppers with Prawns and Cecina de Leon (Cured Beef)

Recipe for a Gourmet Ramadan: Stuffed Peppers with Prawns and Cecina de Leon (Cured Beef)

 Ingredients for 6-7 peppers:

 • 1tin of whole roasted piquillo peppers

• 20 medium-sized prawns

• 1 onion

• 1 ripe tomato

• 2 cloves of garlic

• 4 tbsp of liquid cream (35% fat)

• Salt and pepper to taste

• 50g of IGP Cecina de León (Cured Beef)

For the sauce:

• Prawn heads

• 1 onion

• 1 green pepper

• 1 carrot

• 2 cloves of garlic

• 1 stalk of celery

• 1 tbsp of butter

 Finishing the Dish

• Slices of Cecina de Leon (Cured Beef)

• Some green sprouts

• A drizzle of olive oil

Enjoy every moment!

 Preparation/Method

 1.      Separate the heads from the tails of the prawns. Set aside the heads.

 2.      Peel and clean the prawn tails, then chop them finely. Set aside.

 3.      Finely chop the onion and sauté it in a pan with a drizzle of oil over high heat. Cook for about 10 minutes until it takes on colour. Add salt.

 4.      Peel and chop the tomato finely, then add it to the pan. Season with salt and pepper. Cook for another 10 minutes until it caramelizes, and the water evaporates.

 5.      Chop the two cloves of garlic and add them to the pan. Cook for a couple of minutes.

 6.      Chop the 50g of Halal Cecina and add it to the pan along with the chopped prawn tails. Cook for 1 minute.

 7.      Add the halal-certified cream and cook for another minute.

 8.      Allow to cool, then transfer to a pastry bag and use to fill the peppers. Set aside.

 Making the sauce:

 1.      In a small pot, cover the bottom with olive oil and heat over high heat.

 2.      Once hot, add the chopped onion, green pepper, and carrot, cut into large cubes. Cook for a while without stirring too much until they take on colour.

 3.      Add the two whole cloves of garlic and cook together.

 4.      When golden, add the diced tomato.

 5.      Cook together until golden, then add the prawn heads. Press the heads to release their juices.

 6.      Cover with water. Add the celery stalk, cook for 20 minutes, then strain.

 7.      Place the broth in a small pot or pan and reduce until dark and glace-like in texture. Add a tablespoon of butter and set aside.

 Serving

Place some green sprouts on the bottom of each plate, add two peppers per person, and drizzle with sauce. Cover each pepper with half a slice of IGP Halal Cecina de León from Cecinas Nieto.

Enjoy a Happy Ramadan/Eid with this recipe for piquillo peppers with prawns and halal Cecina!