These roasted blue pepper coquettes are a traditional Mallorcan recipe closely linked to the end of summer, when the peppers reach their optimum point of ripeness. Crunchy, simple and full of flavour, they are ideal for sharing or as an accompaniment to a snack or light dinner. The blue pepper Roasting gives it a sweet and intense flavor that is very characteristic of Mallorcan cuisine.
🫑 Local variety: Blue pepper.
📅 Sowing season: spring.
⏳ Approximate harvest: summer and late summer.
🛍️ In our store you can buy blue pepper seeds.
• 1 cup of olive oil
• 1 cup of water
• A pinch of salt
• Half a teaspoon of baking soda
• Loose flour (the kind that allows the dough to rise)
• 6 roasted blue peppers
• 2 garlic cloves
• Virgin olive oil
• Salt
• Good pepper
• Black pepper
• Hot pepper (optional)
Roast the peppers in the oven or on the grill with a little olive oil until they are well cooked and the skin is black. Peel them with the help of a little cold water, remove the stem and seeds, and cut them into strips.
We marinate the peppers with olive oil, salt, finely chopped garlic, good pepper, Bordeaux pepper and, if we like, a little hot pepper.
To prepare the dough, mix the oil, water, salt and baking soda in a bowl. Gradually add the flour until you obtain a smooth dough. Let it rest for a few minutes.
Spread the dough on a greased baking sheet or form individual cakes. Sprinkle the soaked peppers on top and bake at 200°C until the dough is golden and crispy.
When removing them from the oven, add a drizzle of virgin olive oil before serving.
These coquettes are delicious both freshly made and cold. They can also be accompanied with Mallorcan cheese or some grapes to create a very traditional sweet and salty contrast.
Recipe source: Isabel Maria Mestre, De Mel i Sucre (Ariany).
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Do you want to plant this Local Variety? Visit our local seed store
