This vinegar is a delicate blend of flavors that makes for one of our biggest sellers.
Made in California.
Gluten Free. No artificial flavorings, thickening agents, caramel nor additives. May contain sulfites.
Recipe to try
Potato & Leek Stuffed Pepper Boats with Pear Champagne
Serves: 4
Ingredients
- 2 tablespoons Pear Champagne
- 1 tablespoon Arbequina Extra Virgin Olive Oil
- ⅛ teaspoon Black Peppercorn Ground Fine
- 2 cups potatoes, cut into ½-inch cubes
- 2 cups washed leek, thinly sliced
- 1 tablespoon neutral cooking oil
- 4 large bell peppers, halved lengthwise and seeded
- 2 cups cooked rice
- ½ cup grated mozzarella
Method
- Whisk the featured balsamic with the olive oil and black pepper.
- Heat the oven to 375°F. Place the pepper halves in a baking dish with ¼ cup water and bake for 15 minutes.
- Heat the neutral oil in a large skillet over medium heat. Add potatoes, cut into ½-inch cubes and washed leek, thinly sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Mix the cooked vegetables with the rice and seasoning mixture. Fill the pepper halves, top with mozzarella and bake 20–25 minutes more, until the peppers are tender and filling is hot.
