Canned tomatoes and peppers, piquillo peppers... | Le Delas
Canned tomatoes and peppers, piquillos, French tomato...
Flesh of French tomatoes peeled and crushed into a coarsely chopped tomato purée.
These mini peppers will bring a fresh and original touch to all your dishes! Subtly marinated in sugar, vinegar and salt, these crunchy and fragrant pearls will be the ideal gourmet finishing touch for all your recipes! Simply as an aperitif, in your salads, on your pizzas, pasta or even raclettes, the pepper drops offer a touch of originality and bring an exotic taste to all your preparations.
Guindillas small green peppers are sweet peppers grown in Navarre, in the Basque Country. Preserved in vinegar, soft and fiery on the palate, Guindilla green peppers are an original and typical accompaniment to cold meats, cold cuts and tapas.
Combination of softness in the mouth and invigorating taste, the Guindillas accompany a raw ham chiffonnade, a country pâté or a beautiful rillette. You can have them on your tapas, small bites eaten as an aperitif.
Flesh of French tomatoes peeled and crushed into a coarsely chopped tomato purée.
Red, small and sweet, these very high-quality peppers come from Lodosa, a small village near the Ebro, a PDO terroir known for their flavor and tenderness. Harvested by hand between September and November at their optimal maturity stage, they are dry-processed to preserve the intensity of the freshly roasted piquillo flavour, then packed by hand within a few hours.
Theese tomatoes are dried in the sun and then salted. Before use, it is advisable to wash them and let them soak in a water bath (20-30min) to eliminate any excess salt, then drain the tomatoes well. Preparation tip: put the sun-dried tomatoes in oregano oil. You can add a clove of garlic and anchovy fillets.
Red, small and sweet, these peppers come from Lodosa, a small village near the Ebre, a terroir known for their flavor and tenderness. Harvested by hand between September and November at their optimum ripeness, they are processed dry so as not to dilute the intensity of the freshly grilled piquillo, then hand-packaged within a few hours.
Located in Provence, this cannery has developed since 1918 its know-how in the development of quality products.
To accompany fish, raw vegetables or cold meats, to garnish a pizza or a pasta dish, these dried tomatoes are ideal. Dried in the sun, they are then partially rehydrated in court bouillon then preserved in a mixture of olive and sunflower oils, all garnished with basil and oregano.
This plant-ripened tomato is harvested by hand, in the last days of August and only at its exact point of maturity. It has then the best balance between acidity and sugar content. The result of a rigorous selection, the tomato of Catedral de Navarra has a red flesh, consistent and exquisite taste.
