Pique Criollo Adapted to Minorcan Cuisine

Ingredients

In this adaptation, we incorporate the traditional flavors of Minorcan cuisine into the Colombian Pique Criollo. The original recipe is enhanced with Minorcan spices and ingredients, such as Mahón cheese, sobrasada (a cured sausage), and local peppers. These additions infuse the dish with the distinct flavors of the Balearic Islands, creating a fusion that celebrates the best of both culinary worlds. We alse have the original recipe for Pique Criollo, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon (15ml) white wine vinegar 1 tablespoon (15ml) white wine vinegar
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) hot sauce (adjust to taste) 1 tablespoon (15ml) hot sauce (adjust to taste)
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) cayenne pepper 1 teaspoon (5g) cayenne pepper
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 200g Mahón cheese, grated 200g Mahón cheese, grated
• 100g sobrasada, diced 100g sobrasada, diced
• 4 Minorcan peppers, sliced 4 Minorcan peppers, sliced

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 14g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
3. 3.
   Stir in the diced red and green bell peppers, and cook for another 5 minutes until they soften.
4. 4.
   Add the diced tomatoes, white wine vinegar, Worcestershire sauce, hot sauce, paprika, cayenne pepper, dried oregano, ground cumin, salt, and black pepper. Mix well.
5. 5.
   Reduce the heat to low and let the mixture simmer for 15 minutes, allowing the flavors to meld together.
6. 6.
   Add the grated Mahón cheese and diced sobrasada to the skillet. Stir until the cheese melts and the sobrasada is well incorporated.
7. 7.
   Finally, add the sliced Minorcan peppers and cook for an additional 2 minutes.
8. 8.
   Remove from heat and let the dish rest for a few minutes before serving.

Treat your ingredients with care...

• Mahón cheese — For the best flavor, use aged Mahón cheese. If unavailable, you can substitute it with a mild cheddar or Monterey Jack cheese.
• Sobrasada — If you can't find sobrasada, you can replace it with chorizo or spicy salami for a similar taste.

Tips & Tricks

• Adjust the amount of hot sauce according to your spice preference.
• Serve the Pique Criollo with crusty bread or as a topping for grilled meats or vegetables.
• If you prefer a smoother texture, you can blend the sauce before adding the cheese and sobrasada.

Serving advice

Serve the Minorcan Pique Criollo hot as a main dish accompanied by a side of crusty bread or rice. Garnish with fresh herbs like cilantro or parsley for an extra burst of flavor.

Presentation advice

For an appealing presentation, serve the Pique Criollo in individual bowls or on a large platter. Sprinkle some grated Mahón cheese on top and garnish with sliced Minorcan peppers. The vibrant colors of the dish will make it visually enticing.