Venison bolognese baby bell peppers

Venison Bolognese stuffed baby sweet bell peppers

Naturally colourful, meaty and bite-sized – the way tapas and pintxos should be eaten. ;-)

Bolognese is a world known recipVenison bolognese baby bell pepperse nowadays and is mostly served with pasta but a venison Bolognese is not that common and more a rare and original twist. When I got the samples from Artemonte I started wondering how I could use this tasty Bolognese in a way that brings out the freshness of Southern Spanish gastronomy. Peppers were the solution. I love peppers!! Roasted, fried, sautéed, … any way.

So let’s start… First of all, buy the freshest baby bell peppers you can find. I bought a selection in different colours which will add a nice touch to the serving presentation. This is the shopping list for about 20 bites:venison_bolognese_baby_bell_peppers-5

Preparation:

Wash the pepper gently under cold water. Cut a small sliver out of each pepper, just wide enough to get your finger in and remove the seeds. Leave the stem on.

Once we have all the peppers stuffed it’s time to place them in the oven on a baking sheet. Bake for about 20-25 minutes and put them on the sauce we left apart before. After decorating with small drops of Ali Oli (link to next week recipe), serve and enjoy!!!Venison bolognese baby bell peppers

While the peppers cool down, get your friend to open a bottle of wine and your other friend to post pictures of you all enjoying your Venison Bolognese stuffed baby sweet peppers and tag us for the chance to win a real culinary journey!

ON YOUR MARKS, GET SET, GO GASTROTRAVELLING!!!!

ON YOUR MARKS, GET SET, GO GASTROTRAVELLING!!!!

After some months of hard work we are ready to start our Gastrotravelling Box Series. Every month we will release a special box or hamper containing selected products from a different region of Spain. Every month we will launch a Gastrotravelling Box with products that match our quality and ethical values:

  • They represent the highest quality produce the region has to offer
  • Sustainable production methods
  • Honesty in production

Not all Extra Virgin Olive Oils are made equal and not every red sausage is a chorizo.

There is a distinct difference between the chorizo crafted lovingly by an artisan, who see’s their produce as a part of their personal identity, and one which is made industrially that stinks of ammonia when you open the wrap. Similarly if a label says Extra Virgin Olive Oil it should be 100% Extra Virgin Olive Oil and not diluted by up to 50% with others of less quality – much like the ones you can find in your supermarket.

This box will be available online in our partner store Spaininabox.co.uk and at the same time we will provide you with some hints to distinguish the taste and quality of the products, explanations about the origins of the different recipes and of course, some history lessons, travel guides and a weekly recipe to learn easy ways to astound your hosts and friends with the ingredients included into the monthly Gastrotravelling Box.

On your marks…… Subscribe to receive a notification as each new box becomes available

Get Set……Register with Spaininabox for exclusive discount vouchers

Go Gastrotravelling!!!……Travel through different regions of Spain via tasting, reading and feelings.

Food is the best daydreams machine

We will kickstart this Gastrotravelling Series with the famous region of Jaen. This region is the largest producer of olive oil world-wide. In fact, Jaen produces more olive oil than the second largest producer COUNTRY in the world!

Thomas Jefferson called the olive tree the richest gift of heaven and we will bring for you one of its best juices, Oro de Cánava Extra Virgin Olive Oil. It is undoubtedly one of the best Olive Oils from the region; a golden, thick as honey oil that is guaranteed to add the magic touch to all your dressings.

We will give you some hints to distinguish a good olive oil from the dark shadows of this industry.

The Jaen Gastrotravelling box also contains a selection of cured hunting meats, delicious bites of wild boar, venison, game or mallard which act as a perfect companion for the olive oil. Again, we are brimming with original ideas and recipes so you can get the most out of these products – Imagine tucking into some tasty venison bolognese stuffed sweet peppers… Mmmm Yummy!!!!

We will talk about where our products are produced and provide you with travel guides to visit the area and even the factories, so you can witness artisan production in action! By commenting and sharing our content you could be the winner of a monthly contest to get off the beaten the track and visit some of our producersaccommodation included!

Don’t miss your chance and remember, on your marks, get set, Go Gastrotravelling!!!