I've never contemplated running with the bulls. For one, it is ALWAYS the lone American who gets the horns. More importantly, I just can't imagine visiting Pamplona during San Fermin - the popular annual festival that culminates with the running of the bulls. Too many freaking tourists for my taste. And since it all unfolds in the height of summer, airfare costs to Spain are out of sight.
Our trip to Pamplona, therefore, came in the autumn months. The city has a lot to offer, including Bar Gaucho, one of the very best "tapas" bars in all of Spain. Just bear in mind that in Navarra, they don't call 'em tapas. They're pintxos.
On pintxos menus, one of the most pleasing and versatile ingredient is the piquillo pepper. It is a small, sweet pepper that roughly resembles the beak of a bird... hence the name piquillo. They are harvested and roasted in the autumn months, then peeled, seeded, and packed into tins. You see them hanging from balconies in the picturesque small towns of Navarra, especially Lodosa.
In the last few years, the piquillo has been making its way into American food stores. They are now my "roasted pepper" of choice. One simple preparation calls for them to be stuffed with cheese and served with a sherry vinaigrette. Simple. Delicious.
Stuffed Piquillo Peppers
- 3 tablespoons Spanish extra-virgin olive oil
- 1/2 tablespoon sherry vinegar, preferably Pedro Ximenez
- 1/2 tablespoon minced shallot or red onion
- Sea salt and freshly cracked pepper
- 8 piquillo peppers
- 1 ounces Roncal cheese (or Manchego)
- Fresh thyme sprigs
- Fresh parsley, minced