Fried Oyster and Serrano Stuffed Piquillo Pepper with Drizzled Empeltre Olive

Winner of the 2007 Professional Fourth Prize

Submitted by Paul Morbidelli of Geronimo
New Haven, Connecticut

Makes 4 servings

Salmariglio Sauce

10 seeded Empeltre olives
1 tablespoon minced chives, plus more for garnish
1-1/2 teaspoons chopped garlic
1 tablespoon sherry wine vinegar from Spain
2 teaspoons lemon juice
¼ cup olive oil from Spain
salt & pepper

Piquillo Peppers

4 medium raw oysters, shelled
4 thin slices jamón serrano
4 whole piquillo peppers, canned, drained
1 egg
1 tablespoon butter, melted
2/3 cup milk
½ cup flour
¼ teaspoon salt
2 cups vegetable oil for frying 
Additional flour for dusting peppers

Preparation

Salmariglio Sauce

Mix olives, chives, garlic, sherry vinegar and lemon juice in a blender. Blend to combine.

Slowly add olive oil while mixture is blending; blend until thick and smooth.  If mixture is too thick add a couple of drops of water.

Season with salt and pepper and blend to combine.  Place in a squirt bottle and refrigerate.

Peppers

Rinse oysters and pat dry. 

Wrap each oyster with jamón serrano.

Carefully open the piquillo peppers and stuff each with one oyster and a slice of jamón, making sure not to tear the peppers.

Refrigerate.

Batter

Whisk together the egg, butter, and milk.

Add flour and salt, whisking until smooth.

Cooking

Heat vegetable oil 4” deep in a large saucepan set over medium heat.

Dip each pepper in flour then in batter. Let excess batter drain off.

Carefully add pepper to hot oil, turning to cook on all sides to cook the pepper completely. This should take 3 - 4 minutes.  Reduce heat as needed so the batter does not over-brown during frying.

Remove the peppers and drain on paper towels.

Place one pepper in center of the plate. Drizzle a zig-zag of salmariglio sauce on the top of the pepper. Garnish with a sprinkling of chives.