Difficulty: Medium
Prepare the brandade, pistou, and tomato coulis ahead. Gently stuff each Piquillo pepper with brandade.
Fry the stuffed peppers in olive oil until lightly golden.
Sprinkle grated Ossau sheep's cheese over the peppers and finish under a salamander or in a hot oven until bubbly and browned.
For plating: Whip the remaining tomato coulis with butter to form a circle base on each plate. Streak with pistou. Arrange 3-4 peppers per plate pointing downward to mimic flower stems. Use chive stalks as stems, basil or bay leaves as leaves, and a small dome of diced tomatoes at the base. The plate should evoke a bouquet of red tulips.
A beautiful variant
Created by Chef Hubert
