Name: Mascarpone-Stuffed Piquillo Peppers with Saffron Beurre Blanc and Romesco Dust
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 12 piquillo peppers (roasted, jarred); 200 grams mascarpone cheese (room temperature); 50 grams Parmigiano-Reggiano cheese (finely grated); 2 cloves garlic (minced); 1 tablespoon fresh basil (finely chopped); 1 tablespoon fresh parsley (finely chopped); 1/2 teaspoon fresh thyme (finely chopped); 1/4 teaspoon saffron threads; 100 milliliters dry white wine; 100 grams cold butter (cubed); 2 tablespoons shallots (minced); 1/4 cup roasted almonds (finely ground); 2 tablespoons roasted red peppers (finely ground); 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 3 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; Fresh microgreens (for garnish); Fleur de sel (finishing salt)

Mascarpone-Stuffed Piquillo Peppers with Saffron Beurre Blanc and Romesco Dust

A sophisticated fusion dish that marries Italian creamy indulgence with French classical sauce technique, Spanish roasted peppers, and Mediterranean flavors. Delicate piquillo peppers are filled with a savory mascarpone mixture infused with herbs and topped with silky saffron beurre blanc, finished with a vibrant romesco spice dust that brings Spanish flair to every bite.

40 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour3/10

Umami6/10

Spicy2/10

🥄 Texture

Tender, slightly charred piquillo skins give way to a luxuriously creamy, silky mascarpone filling that softens when warmed. The saffron beurre blanc adds a velvety, emulsified gloss while the romesco dust delivers a fine, toasty crunch and subtle grainy texture. Microgreens provide a fresh, delicate snap on each bite.

👃 Aroma

Pronounced roasted pepper and warm, toasty almond notes mingle with a subtle, honeyed floral saffron aroma. Butter and shallot notes from the beurre blanc add richness, while bright herbal and garlic accents and a whisper of smoked paprika round out the scent profile.

🍷 Pairs Well With

A crisp, zesty white like Albariño or Verdejo (or an unoaked Sauvignon Blanc) to cut the richness; alternatively a dry Cava or light, citrus-forward Chardonnay will complement the saffron butter and roasted pepper flavors.

🥗 Side Dishes

Light, acidic sides: a simple arugula-fennel salad with lemon vinaigrette, grilled asparagus or broccolini, and crusty grilled bread or thin crostini to soak up the beurre blanc. For something heartier: saffron rice or rosemary new potatoes and a chilled tomato-cucumber salad.

Ingredients(21 items)

112 piquillo peppers (roasted, jarred)

2200 grams mascarpone cheese (room temperature)

350 grams Parmigiano-Reggiano cheese (finely grated)

42 cloves garlic (minced)

51 tablespoon fresh basil (finely chopped)

61 tablespoon fresh parsley (finely chopped)

71/2 teaspoon fresh thyme (finely chopped)

81/4 teaspoon saffron threads

9100 milliliters dry white wine

10100 grams cold butter (cubed)

112 tablespoons shallots (minced)

121/4 cup roasted almonds (finely ground)

132 tablespoons roasted red peppers (finely ground)

141 teaspoon smoked paprika

151/2 teaspoon cayenne pepper

163 tablespoons extra virgin olive oil

171 tablespoon lemon juice

181/2 teaspoon sea salt

191/4 teaspoon black pepper

20Fresh microgreens (for garnish)

21Fleur de sel (finishing salt)

Instructions

Prepare the mascarpone filling: In a bowl, combine room temperature mascarpone cheese, grated Parmigiano-Reggiano, minced garlic, chopped basil, parsley, thyme, lemon juice, sea salt, and black pepper. Mix gently until well combined but not overworked. Set aside.

Stuff the peppers: Carefully pat dry the piquillo peppers with paper towels. Using a small spoon or piping bag, gently fill each pepper with approximately 1 tablespoon of the mascarpone mixture. Arrange on a baking sheet lined with parchment paper.

Prepare the saffron beurre blanc: In a small saucepan, combine minced shallots and white wine over medium heat. Steep the saffron threads in 2 tablespoons of warm water separately.

Reduce the wine mixture: Allow the wine and shallots to reduce until approximately 2 tablespoons of liquid remains, about 5-7 minutes.

Create the beurre blanc: Remove the pan from heat. Whisk in the saffron water with its threads. Over low heat, gradually whisk in the cold butter cubes one at a time, ensuring each piece is fully incorporated before adding the next. The sauce should become silky and emulsified. Season with a pinch of sea salt. Keep warm but do not boil.

Make the romesco dust: In a small bowl, combine finely ground roasted almonds, ground roasted red peppers, smoked paprika, cayenne pepper, and 1/2 teaspoon sea salt. Mix well and set aside.

Warm the peppers: Preheat oven to 350°F (175°C). Drizzle the stuffed peppers lightly with extra virgin olive oil. Bake for 8-10 minutes until the peppers are warmed through and the filling is slightly softened.

Plate the dish: Spoon a small amount of saffron beurre blanc onto each serving plate. Arrange 3 mascarpone-stuffed peppers on each plate, slightly overlapping. Drizzle additional beurre blanc around the peppers.

Finish and serve: Sprinkle the romesco dust artfully over the peppers and around the plate. Garnish with fresh microgreens and a light touch of fleur de sel. Serve immediately while the peppers are warm and the sauce is silky.