Tribelli Mini Tribelli XL
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Recipes

Recipes for everyday cooking or to enjoy in the company of friends and family for special occasions.

We believe that the best dishes are made with the best raw material, and also with PASSION!.

Our recipes use local ingredients to create culinary ha! ha! moments that put the Tribelli peppers at the center of the table.
Hacia Atrás
Hacia Delante
+ Fruit pastilles of Tribelli

Fruit pastilles of Tribelli

+ Tribelli peppers stuffed with red prawn

Tribelli peppers stuffed with red prawn

+ Mackerel cooked over low heat with Tribelli pickles

Mackerel cooked over low heat with Tribelli pickles

+ Sardine in apple vinegar with Tribelli jam

Sardine in apple vinegar with Tribelli jam

+ Tribelli peppers roasted and crystallised

Tribelli peppers roasted and crystallised

+ Salad of roasted Tribelli peppers

Salad of roasted Tribelli peppers

+ Yolk cooked over low heat wit fried Tribelli pepper

Yolk cooked over low heat wit fried Tribelli pepper

+ Humus de Pimientos Tribelli

Humus de Pimientos Tribelli

+ Tartaleta de pasta filo al pesto de Tribelli con sus tiras

Tartaleta de pasta filo al pesto de Tribelli con sus tiras

Fruit pastilles of Tribelli

INGREDIENTS

  • 500gr pulp of red, orange and yellow Tribelli peppers
  • 20gr pectin
  • 520gr sugar
  • 75gr glucose
  • 75gr sugar

DIRECTIONS

Wash and peel the peppers with a peeler. Then blend the pepper with a beater. Put all the ingredients including the pulp in a pan. Heat until 105oC and remove from the heat. Prepare a tray with shrink- wrap and put on it the result of the mixture once it has cooked in approximately a 1cm thick layer.

Let it cool down in the fridge for 24 hours and cut in brunoise to serve.

Tribelli peppers stuffed with red prawn

INGREDIENTS

  • 10 Tribelli peppers
  • 250gr red prawns
  • A spring onion
  • Flour butter
  • A tablespoon of seafood broth
  • Mayonnaise
  • Extra virgin olive oil (EVOO)
  • Fresh pine nuts

DIRECTIONS

Roast the Tribelli peppers over hot coal or fire. Put two of them aside. Peel the rest very carefully so that the pepper remains whole. Crystallise (cook over low heat) in EVOO and put aside. In a pan stir-fry the spring onion and the peppers cut in brunoise, add a tablespoon of flour little by little and the butter to make a roux (a dough). Add the seafood broth stirring with a whisk beater. Cook for a few minutes and add the previously peeled and cut red prawn. Add salt to taste.

Stuff the peppers with the red prawn cream. Serve with a mayonnaise of prawn heads. To make the sauce, roast the red prawn heads in a pot for a few minutes. Add 10cl water and let it boil until it reduces a little. Strain through a serge squeezing the heads so that they drop all the juice. Add the roasted peppers and two tablespoons of mayonnaise. Grind until you have a fine and uniform sauce. To decorate, draw with a kitchen brush a line on a plate or platter. Put the stuffed peppers on it and drop a few pine nuts around.

Mackerel cooked over low heat with Tribelli pickles

INGREDIENTS

  • 300gr orange Tribelli
  • 300gr yellow Tribelli
  • 300gr red Tribelli
  • Water
  • 2 mackerels of approx. 300gr each
  • Vinegar
  • Sugar
  • Salt

DIRECTIONS

First you have to pickle the peppers. In order to do so, you have to remove the seeds and peel them with the help of a peeler. Do this with each colour pepper separately. Put in a pan a glass of vinegar, two glasses of water, 2 spoons sugar and 1 spoon salt. Boil it for 2 minutes and then add the peppers; boil for another 2 minutes and bottle in glass jars previously sterilized. Close them and let stay for at least 2 months.

After this time drain, check that the pepper is as we desire, drain well and beat until you get the texture of a fine purée.
Remove the bones of the mackerels with the help of tweezers. Salt them and put in a vacuum packing with a couple tablespoons of sunflower oil; close the bag and cook in a double boiler at 48o C (so that the fish maintains its fat) for 7 minutes. Remove the bag and put aside.
For the presentation put a mackerel fillet on a plate. With a kitchen brush draw three lines one with each Tribelli pickle, so that it looks like a palette with the three colours.

Sardine in apple vinegar with Tribelli jam

INGREDIENTS

  • 100gr Tribelli red peppers
  • 40gr sugar
  • 300ml sunflower oil •Water
  • Water
  • 1 cinnamon stick
  • Pistachios, macadamia nuts, almonds and pine nuts
  • 1 Granny Smith apple
  • 6 sardines
  • 10cl apple vinegar
  • Salt

DIRECTIONS

Descale and clean the sardines to obtain the fillets. Remove the bones. Prepare in a big contai- ner 500cl water, the vinegar and 20 gr salt. Beat with the whisk beater to dissolve the salt. Lay the sardine fillets with the skin upwards and allow three hours.

Remove the fillets and dry them with a paper towel. Dip them in sunflower oil.
Wash and dry the peppers. Remove only the trunk because “Tribelli” doesn’t have seeds.
Put the water, vinegar sugar and the pieces of pepper in a pan. Stir and cook over medium heat for 30 minutes or until the liquid consumes.
Grind the mixture to a fine cream and strain.
Grind the nuts. Put aside to decorate the plate.
Cut the apple in very thin strips. Put aside to decorate the plate.
On a dinner plate, draw a cord with the “tribelli” pepper jam. Put a sardine fillet on it. Place the strips of apple. Put another sardine fillet on top. Dust with nuts. Decorate with peppers and jam.

Tribelli peppers roasted and crystallised

INGREDIENTS

  • 6 Tribelli peppers (red, orange and yellow)
  • Extra virgin olive oil (EVOO)
  • One clove of garlic
  • Salt

DIRECTIONS

Wash and roast the peppers on ember so that they have a stronger taste. Let them cool down and peel them. Add some salt.

Put the oil in a pan on very low heat, add the laminated clove of garlic and when it starts to get brown, add the peppers and let it crystallize on very low heat (the longer, the better) trying to avoid the pepper to break.

Salad of roasted Tribelli peppers

INGREDIENTS

  • 12 units of Tribelli peppers
  • A spring onion
  • EVOO (Extra virgin olive oil)
  • Pepper
  • Salt

DIRECTIONS

Wash and roast the peppers on ember. Remove the skin and cut them in strips.
Put the peppers, the salt, and the oil in a bowl to be seasoned. Julienne cut the spring onion and mix it with the peppers.

Yolk cooked over low heat wit fried Tribelli pepper

INGREDIENTS

  • 12 units Tribelli peppers
  • 200gr bacon
  • 4 egg yolks
  • Flour
  • Extra virgin olive oil (EVOO)
  • Milk

DIRECTIONS

Remove the seeds from the peppers and julienne cut very fine. Add salt and immerse in milk. Cool it in the fridge for at least two hours.
Immerse the yolk in a double boiler at 60oC for five minutes.
Meanwhile, drain the peppers with a strainer, flour them using your hands so that they remain loose, fry in plenty of oil at 180oC and put aside on a plate with a paper towel to remove the excess of oil.
Cut the bacon in brunoise and stir-fry in lard. Put aside.
Put a basis of the bacon in a cocktail glass. Use a spoon with a hole to remove the yolk and very gently, in order not to break it, place it on top. Add the fried peppers.

HUMUS DE PIMIENTOS TRIBELLI

INGREDIENTS

  • 400 gr. de garbanzos cocidos
  • 100-110 gr. de pimientos tribelli rojos asados
  • zumo de 1 limón
  • 1 diente de ajo
  • 1 cdta. de pimentón dulce
  • 2 cdas. de tahini
  • 1 yogurt griego natural (opcional)
  • 1 cdta de comino (opcional)
  • 4 cdas. de aceite de oliva virgen extra
  • sal y pimienta recién molida al gusto

DIRECTIONS

Si usas garbanzos cocidos de bote acláralos con agua hasta que desaparezca la espumita que forman y escurre bien. Pela el ajo, córtalo por la mitad para desechar la raíz interior. Vierte los garbanzos junto con el resto de ingredientes (incluyendo el ajo) en un procesador de alimentos o robot de cocina y mezcla hasta que tengas una pasta homogénea, prueba la sazón y corrige si es necesario.

TARTALETA DE PASTA FILO AL PESTO DE TRIBELLI CON SUS TIRAS

INGREDIENTS

  • Pasta filo
  • Pimientos Tribelli
  • Queso de cabra rulo
  • Aceite de oliva
  • Sal
  • Mantequilla

DIRECTIONS

Se corta la pasta filo en cuadrados. Se necesitan tres para cada molde. Se funde la mantequilla en el microondas, con la ayuda de un pincel se pintan los cuadraditos de pasta filo y se superponen en forma de estrella dentro de un molde o cápsula para magdalenas. Se hornean unos cinco minutos a 180o hasta que queden dorados.

Para el Pesto de pimientos tribelli asados.
INGREDIENTS:

  • 1⁄2 kg de pimientos tribelli para asar
  • 2 dientes de ajo pelados
  • 50 gr de queso parmesano rallado
  • 100 gr de almendras
  • 5 cucharadas de aceite de oliva
  • 2 cucharaditas de pimentón ahumado
  • 2 cucharadas de cilantro picado
  • Sal y pimienta recién molida

DIRECTIONS:
Precalentar el horno 180° unos 3 minutos, y disponer los pimientos sobre una bandeja de horno previamente forrada con papel vegetal. Hornearlos en una temperatura de 200o durante 10 minutos para que se ponga la piel blanda por todos sus lados.

Una vez horneados dejar los pimientos enfriar en un recipiente cerrado, o una bolsa de plástico. Esto nos facilitará mucho el trabajo a la hora de pelarlos. - Mientras tanto aplastar el ajo y tostar las almendras ligeramente en una sartén sin aceite. Mucho cuidado con no quemarlas

En una cazuelita calentar el aceite con el ajo chafado y el pimentón durante un minuto más o menos. - Una vez los pimientos estén fríos, pelarlos, retirar todas sus semillas y escurrirlos de todo su jugo. - Introducir los pimientos junto con todos los demás ingredientes en el bol de un robot y triturar hasta obtener una salsa espesa, deliciosa y de precioso color