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Source
España
Source
España
Ingredients: Pimiento del piquillo (38%), caldo de pescado, vieiras (5%), langosta (3%), vino tinto (3%), cebolla, aceite vegetal (girasol), zanahoria, harina, leche, arroz, azúcar, hortalizas, sal, ajo, frutos secos y especias.
Container: Lata metálica
Mark: Conservas Rosara - Polígono Industrial 1 - 31261 Andosilla España
Weight: 250 gr.
Piquillo peppers stuffed with lobster and scallops are a real delight for the palate, an elegant and sophisticated recipe perfect for all kinds of occasions, even the most special and sophisticated, however, its preparation requires time and a good dose of patience, in "Rosara", they know it very well, so they do it for you with the best Piquillo peppers from Lodosa D. O. and an exquisite béchamel sauce that includes lobster and scallops.O. and an exquisite béchamel sauce that includes lobster and scallops, to which they add a delicate Rioja wine sauce, the result, a dish so succulent, that you will find it incredible that it came out of a tin.
Allergens: Contains gluten, milk, fish, molluscs, crustaceans and nuts.
Preservation: Keep in a cool, dry place.
Nutritional information: For 100 g| Energy value (kcal) 61 - 255 kJ| Fat 2.3 g of which saturated fat 1.3 g| Carbohydrates 11.1 g| Sugars 3.6 g| Protein 2 g| Salt 0.86 g
Recommendations: Ideally, heat the unopened can in a bain-marie, although you can also place it open in the oven at medium heat, or heat the peppers in a casserole over medium heat, We recommend removing the peppers one by one, carefully with the help of a spoon, and add the sauce on top, and make a spectacular presentation by adding cooked and peeled prawns, crayfish, grilled crayfish...
For the preparation of this exquisite dish at "Conservas Artesanas Rosara" they select the best Piquillo peppers from Lodosa D.O. and roast them with beech wood. and roast them with beech wood, then peel them without water, so that they do not lose their flavour, and all this, in a process supervised by the regulatory council of the Designation of Origin, however, the council only recognises peppers packed in their juice (whole, strips or pieces) and not those that are already cooked, which is why the classic back label does not appear on the packaging
Ingredients: Pimiento del piquillo (38%), caldo de pescado, vieiras (5%), langosta (3%), vino tinto (3%), cebolla, aceite vegetal (girasol), zanahoria, harina, leche, arroz, azúcar, hortalizas, sal, ajo, frutos secos y especias.
Container: Lata metálica
Mark: Conservas Rosara - Polígono Industrial 1 - 31261 Andosilla España
Weight: 250 gr.
Piquillo peppers stuffed with lobster and scallops are a real delight for the palate, an elegant and sophisticated recipe perfect for all kinds of occasions, even the most special and sophisticated, however, its preparation requires time and a good dose of patience, in "Rosara", they know it very well, so they do it for you with the best Piquillo peppers from Lodosa D. O. and an exquisite béchamel sauce that includes lobster and scallops.O. and an exquisite béchamel sauce that includes lobster and scallops, to which they add a delicate Rioja wine sauce, the result, a dish so succulent, that you will find it incredible that it came out of a tin.
Allergens: Contains gluten, milk, fish, molluscs, crustaceans and nuts.
Preservation: Keep in a cool, dry place.
Nutritional information: For 100 g| Energy value (kcal) 61 - 255 kJ| Fat 2.3 g of which saturated fat 1.3 g| Carbohydrates 11.1 g| Sugars 3.6 g| Protein 2 g| Salt 0.86 g
Recommendations: Ideally, heat the unopened can in a bain-marie, although you can also place it open in the oven at medium heat, or heat the peppers in a casserole over medium heat, We recommend removing the peppers one by one, carefully with the help of a spoon, and add the sauce on top, and make a spectacular presentation by adding cooked and peeled prawns, crayfish, grilled crayfish...
For the preparation of this exquisite dish at "Conservas Artesanas Rosara" they select the best Piquillo peppers from Lodosa D.O. and roast them with beech wood. and roast them with beech wood, then peel them without water, so that they do not lose their flavour, and all this, in a process supervised by the regulatory council of the Designation of Origin, however, the council only recognises peppers packed in their juice (whole, strips or pieces) and not those that are already cooked, which is why the classic back label does not appear on the packaging
