Bom Petisco 5 Pepper salad with chickpeas and apple puree


20 sheets Wonton pastry

3×120 g Bom Petisco 5 Peppers
150 g Prawns 40/60
250 g Dry tomato
50 g Garlic
250 g Onion
0,5 dl Vodka
To taste Extra virgin olive oil
To taste Traditional sea salt
To taste Black pepper

Parsley olive oil
80 g Parsley
2 dl Extra virgin olive oil

500 g Fresh spinach (washed)
50 g Grated Azores cheese
To taste Extra virgin olive oil
To taste Lemon juice
To taste Fleur de sel


Fry the prawns in olive oil and set aside.

Fry the garlic and onion in olive oil, add the dry tomato, refresh with vodka and season with salt and pepper.

Blend the mixture with the prawns to get a cream.
Fill the ravioli with the cream, the prawns and the tuna.

Seal the edges of the raviolis by moistening the edges of the pastry with a little water.

Cook the raviolis in a big pot of boiling water seasoned with salt and a drizzle of olive oil for 5 minutes.

Blanch the parsley in boiling water, cool immediately in water with ice and drain well. Blend it with olive oil.


On a flat plate, season a bed of spinach with salt, a drizzle of olive oil and a few drops of lemon juice.

Put the raviolis on top and pour over the sauce. Garnish with some cheese.

Bom Petisco rice balls, Azores cheese, yoghurt and watercress
Bom Petisco 5 Pepper salad with chickpeas and apple purée