Best 4 Parmigiano Sformato With Piquillo Peppers And Almonds Recipes

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"Parmigiano sformato with piquillo peppers and almonds" is a delectable dish that combines the richness of Parmigiano cheese, the sweetness and smokiness of piquillo peppers, and the nutty crunch of almonds. This elegant dish is perfect for special occasions, yet simple enough to make for a weeknight dinner. The key to the creamy texture of the sformato is cooking the flour and butter together, this creates a roux, which acts as a thickening agent. Once you have prepared the sformato, it can be baked in the oven or cooked in a water bath. The combination of flavors and textures in this dish will leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

YELLOW AND RED PEPPER PIPERADE WITH MARCONA ALMONDS



Yellow and Red Pepper Piperade with Marcona Almonds image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Olive oil, for sauteing and drizzling
2 cloves garlic, smashed and chopped
1 Spanish onion, diced
2 plum tomatoes, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
Kosher salt
1/2 cup crushed tomatoes, preferably San Marzano
1 teaspoon red chile flakes
1 teaspoon pimenton (smoked paprika)
1 to 2 teaspoons sherry vinegar
1/3 cup Marcona almonds, toasted and finely chopped
Chopped chives, for serving

Steps:

  • In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.
  • Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

PIQUILLO PEPPER CHEESE CROSTINI



Piquillo Pepper Cheese Crostini image

Provided by Bruce Aidells

Categories     Food Processor     Pepper     Appetizer     Christmas     Cocktail Party     Vegetarian     Oscars     New Year's Eve     Parmesan     Christmas Eve     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 10

1/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
1/4 cup chopped green onions (green part only)
2 teaspoons drained capers
2 teaspoons sweet or hot smoked Spanish paprika*
1 garlic clove, peeled
1 cup whole-milk ricotta cheese
4 ounces cream cheese, room temperature (about 1/2 cup)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil plus additional for brushing
1 baguette, cut into 1/2-inch-thick rounds

Steps:

  • Combine first 5 ingredients in processor. Blend until almost smooth. Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Place bowl with cheese spread in center of platter. Surround with toasts.
  • Sweet smoked Spanish paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled Pimentón Picante or Pimentón de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled "smoked paprika") can be found at some supermarkets.

SAUSAGE-STUFFED PIQUILLO PEPPERS



Sausage-Stuffed Piquillo Peppers image

There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 12

Number Of Ingredients 14

8 teaspoons olive oil, or as needed, divided
4 ounces chorizo sausage, casings removed and meat crumbled
½ cup diced green onion
salt and ground black pepper to taste
½ cup cooked long-grain white rice
2 ounces goat cheese
1 large egg
3 tablespoons chopped fresh parsley, divided
2 cloves garlic, crushed
1 teaspoon ground cumin
1 blood orange, zested and juiced
1 pinch cayenne pepper, or more to taste
12 piquillo peppers
2 tablespoons chopped almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
  • Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
  • Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g

CHICKEN SALAD WITH PIQUILLO PEPPERS, ALMONDS, AND SPICY GREENS



Chicken Salad with Piquillo Peppers, Almonds, and Spicy Greens image

Provided by Molly Stevens

Categories     Chicken     Leafy Green     Herb     Mustard     Nut     Onion     Pepper     Dinner     Lunch     Almond     Arugula     Escarole     Watercress     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika
1 cup thinly sliced green onions
1/3 cup plus 3 tablespoons slivered almonds, toasted
4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
1/2 cup chopped fresh basil

Steps:

  • Whisk vinegar and mustard in small bowl. Gradually whisk in oil; season dressing with salt and pepper.
  • Place chicken in large bowl. Warm drippings in microwave just until melted. Drizzle over chicken; toss to coat. Add green onions, 1/3 cup almonds, and peppers and toss. DO AHEAD Can be made 2 hours ahead. Cover and chill. Let dressing stand at room temperature.
  • Add greens, basil, and dressing to bowl with chicken; toss to coat. Season chicken salad to taste with salt and pepper. Sprinkle remaining 3 tablespoons toasted almonds over and serve.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Don't overcook the sformato. The center should be slightly runny, so check it with a toothpick before removing it from the oven.
  • Let the sformato cool slightly before serving. This will help it hold its shape.
  • Serve the sformato with a variety of accompaniments. A simple green salad, roasted vegetables, or a dollop of pesto would all be great options.

Conclusion:

Parmigiano sformato is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for a special occasion or a weeknight meal. With its rich, cheesy flavor and crispy almond crust, this sformato is sure to be a hit with everyone who tries it.

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