Video summary

Puerros con salsa de piquillos

Main summary

Key takeaways

Cooking

Video: Puerros con salsa de piquillos (Presenter: Paufil / Juan Pablo)

Ingredients (with quantities where mentioned)

Piquillo pepper sauce

  • Piquillo peppers (quantity not specified; “put the piquillo peppers in a glass…”)
  • 2 boiled eggs
  • A little water
  • Extra virgin olive oil
  • Salt and pepper (noted as missing, then presumably added later)

Baked leeks

  • Leeks
  • Salt
  • Pepper
  • Extra virgin olive oil
  • Baking time/temperature: 30 minutes at 180°C

Parsley–nut relish (spread)

  • Parsley (quantity not specified)
  • Pistachio (quantity not specified)
    • Substitutions mentioned: almonds, any other nut, hazelnut
  • Paprika
  • Salt
  • Pepper
  • Virgin olive oil

Method (step-by-step with key timings/temps)

1) Make the piquillo pepper sauce (base)

  1. In a glass/blender container, add:
    • Piquillo peppers
    • 2 boiled eggs
    • a little water
    • extra virgin olive oil
    • salt and pepper
  2. Blend until it becomes a smooth/medium-textured sauce (described as “soft” and “medium texture”).
  3. Notes/variations:
    • Can be made lighter for pasta.
    • Can also be used to accompany meat or fish.
    • This sauce becomes the base for the next recipe step (baked leeks).

2) Bake the leeks

  1. Cut leeks; do not throw away the tough leaf part—use it later “for a good broth.”
  2. Slice leeks and place them in a baking dish.
  3. Season with:
    • salt
    • pepper
    • extra virgin olive oil
  4. Bake: 30 minutes at 180°C
  5. Technique cue: “It’s important that we put them upside down.”

3) Make the parsley–pistachio relish/spread

  1. Mix:
    • Parsley
    • Pistachio (or almonds / other nuts / hazelnut)
    • Paprika
    • Salt and pepper
    • Virgin olive oil
  2. Adjust to taste (exact amounts not provided).

4) Assemble/finish the dish

  1. With baked leeks ready, prepare each leek by removing the first two hardest outer layers (subtitles: “All you have to do…”).
  2. Plate/assemble:
    • Finish with the piquillo pepper base (sauce)
    • Add leeks on top
    • Top with the chopped vegetables/relish (the parsley–nut spread)

Equipment / preparation required

  • Glass/blender: to combine and blend piquillo peppers, boiled eggs, water, and olive oil
  • Baking dish / oven: bake leeks 180°C for 30 minutes

Chef tips / notes (as stated)

  • The sauce is versatile:
    • Lighter version for pasta
    • Served with meat or fish
  • Don’t waste leek trimmings:
    • Keep the tough part to make a broth
  • For leeks:
    • Remove the first two hardest layers before serving

Serving/plating suggestion

Layer in a bowl/plate:

  1. Piquillo pepper sauce base
  2. Baked leeks
  3. Parsley–pistachio relish/spread on top

Variations mentioned (concise)

  • Make the piquillo pepper sauce lighter → for pasta
  • Use the sauce as a base/accompaniment → with meat or fish
  • Relish nut options: pistachio, or almonds/other nuts/hazelnut

Presenter / channel / referenced sources

  • Presenter referenced in subtitles: Paufil with Juan Pablo
  • Mentions “Piquillo de Lodosa” as an origin/designation for the piquillo peppers

Original video