PIQUILLO PEPPER WITH TUNA

6 Comentarios

1. 

   Kote

   2 marzo, 2012 , 0:43

   Responder

   Ok, very well, i will eat this recipe, with a little of mayonesa of red hot chilly pepper. very well fandango

2. 

   Luigi pipermin

   2 marzo, 2012 , 9:02

   Responder

   is little doubt:
   Parsley, olive oil and vinegar, mixed with tuna before? or avobe piquillo pepper?

   1. 

      admin

      2 marzo, 2012 , 16:54

      Responder

      I prefer after. I mean, when the plate is ready

3. 

   Ander

   4 marzo, 2012 , 5:07

   Responder

   Martini Berasa has a similar recipewith Gernika peppers, desdeluego stuffed pepers are the holy recipe of the basques with one thousand and one different fillings and sauces to immerse in. We look like Mexicans but of course we aren´t.

   Ibarra fresh/pickle
   Gernika fresh/txorisero
   Lodosa Piquillo fresh/roasted
   Cow mouth roasted
   Ezpeleta chili txorisero
   Other sweet and chili peppers.

   Xabier gutierrez you´re a basque red hot chili pepper ;P

   Min. 14:00
   http://www.martinberasateguiblog.com/?p=2132

4. 

   Ander

   4 marzo, 2012 , 5:42

   Responder

   BASQUE 240 Kg TUNAS
   http://www.youtube.com/watch?v=kTvkS2naJAQ&feature=plcp&context=C3556c4eUDOEgsToPDskLEEa5D05L41mc-ZHm4Wa6a

5. 

   Ander

   4 marzo, 2012 , 5:52

   Responder

   Here before the summer I´d like to eat Tuna Head roasted or grilled… I´ve never seen cooked like that…

   http://www.kirainet.com/cabeza-de-atun/