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"My good friend Gerry Dawes, the unbridled Spanish food and wine enthusiast cum expert whose writing, photography, and countless crisscrossings of the peninsula have done the most to introduce Americans—and especially American food professionals—to my country's culinary life." -- José Andrés, Nobel Peace Prize Nominee 2019

Food Arts Silver Spoon Award to Gerry Dawes

 Premio Nacional de Gastronomía - - James Beard Foundation Nomination (Best Wine Writing)
Premio Periodistíco Cava

Gerry Dawes's Article Medieval Riches of El Cid's City (About Burgos, Spain)
Front Page, The New York Times Sunday Travel Section

 About Blog Author Gerry Dawes, Premio Nacional de Gastronomía (National Gastronomy Award)


Pimientos de piquillo (piquillo peppers)

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Pimientos de piquillo, small "pico," or beak-shaped [literally like a bird beak],
red triangular-shaped piquillo peppers.

Pimientos de piquillo rellenos de mariscos (piquillo peppers with a shellfish filling),
Restaurante Ducay, Olite (Navarra).

Pimiento de piquillo rellenos de bacalao (piquillo peppers with a salt cod filling)
and a red pepper sauce. Restaurante San Ignacio, Pamplona (Navarra).

Pimientos de piquillo stuffed with bonito tuna.
Conservas Camporel, Cintruenigo, Navarra.

Slide show of pimientos de piquillo rellenos 
at Conservas Camporel in Cintruenigo, Navarra. 
(Double click on image to see enlarged version.)

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