Piquillo peppers confit with roasted plantain

For 2 people
Difficulty: Easy
Preparation time: 20 minutes

A surprising recipe that combines the sweet flavor of caramelized banana with the slightly smoky and delicate note of piquillo peppers. Perfect as a warm starter or as a creative side dish.

Ingredients

• 4 piquillo peppers (2 per person)

• 1 ripe but firm banana (½ per person)

• 80 ml of heavy cream (40 ml per person)

• 1 tablespoon of sugar (½ tablespoon for the banana and ½ to balance the peppers if necessary)

• 3 tablespoons of extra virgin olive oil

• A pinch of salt

Preparation

Confit peppers

1. Drain the piquillo peppers well and gently dry them with kitchen paper.

2. Heat them over very low heat in a pan with olive oil.

3. Confit them for 8–10 minutes, turning them over carefully so they don't break.

4. Add a pinch of salt and, if you want a sweeter touch, a small pinch of sugar to enhance its flavor.

Roasted plantain

1. Peel the banana and cut it into diagonal slices approximately 1 cm thick.

2. Lightly sprinkle with sugar on both sides.

3. Sear it on a very hot griddle or grill for 1–2 minutes per side, until it caramelizes and golden lines appear.

Mounting

1. Place two peppers on each plate.

2. Place a slice of roasted banana on top of each pepper.

3. Lightly beat the cream until frothy and gently pour it over the mixture.

4. Serve immediately to enjoy the contrast between warm and creamy.

Chef's tricks

• Whip the cream just before adding the sauce to incorporate air and create a slightly frothy texture. This will give the dish more volume and a lighter texture, enhancing its presentation.
• If you want to intensify the contrast of flavors, add a few flakes of sea salt just before serving.