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Rich Beef and Foie, Finished with Grape and Port Sauce
A delicate béchamel of beef rib steak and duck foie, enclosed in tender Piquillo peppers.
The grape sauce and a light touch of Port wine create a refined balance of savoury depth and gentle sweetness.
The filling combines genuine beef rib steak with duck liver bloc in a smooth, delicate béchamel.
The beef provides savoury depth, while the foie adds richness and a rounded, elegant finish.
A sauce made with raisins and a light touch of Port wine brings gentle sweetness to the dish.
This fruit-led contrast complements the beef and foie without covering the flavour of the pepper.
Selected Piquillo peppers are roasted over beechwood and peeled without water to preserve their natural flavour and soft texture.
Each pepper is then filled individually before being finished in the grape sauce.
Warm gently and serve as a refined tapa, starter or individual course on a tasting menu.
Pair with roasted potato, white rice, sautéed mushrooms, apple and pear compote or a small piece of pan-seared fresh foie.
Rosara recommends removing the peppers carefully with a spoon and heating them in a bain-marie, a moderate oven or slowly in a saucepan. :contentReference[oaicite:0]
Allergens: Contains: MILK May contain traces of: None
Technical information: Net weight: 250 g Origin: Spain Gluten-free
Shelf life: BB.: 5 years from production After opening: Keep refrigerated, covered, and consume within 3 days