This summary provides the key details about the document in 3 sentences: This document describes a recipe for coconut cream with pimientos del piquillo, a Spanish-inspired appetizer created by French chef Helene Darroze. The recipe calls for soaking and cooking white beans with duck fat and lardoons before blending them with coconut cream and sliced pimientos del piquillo peppers. The finished dish pairs the beans and peppers with a coconut cream sauce for guests to pour themselves over the salad.

1. Coconut Cream
with
Pimientos del Piquillo
Coconut cream with pimientos del piquillo is a Spanish inspired dish made by one of
France’s most distinguished chef, Helene Darroze, who also recently earned her second
Michelin star. This is a unique and refreshing appetizer that can also take the place of a
salad and can be paired with either a white wine such as Graves Blanc or a red wine such
as Côte du Rhône rouge. The white wine will excellently complement the starchy white
beans and creamy coconut sauce while the red wine will heighten the sweet flavors of the
Spanish red peppers.
Pimientos del piqillo come from a unique variety of flavorful red peppers grown in
Navarra or Lodosa, Spain. These triangular red pimientos with slightly curved points are
char-grilled, peeled, and packaged in jars filled with salted water. The Denominación de
Origen or “denomination of origin” indicated in the label guarantees the authenticity of the
product. These delicious peppers are ready to eat and have a wonderful aroma like the
smell of wood-burning ovens. They can also be stuffed with cheeses and herbs and baked
or added to pasta sauces, risottos, or pizzas. In this gourmet cooking recipe, the pimientos

2. del piquillo are sliced into julienne strips and later added to the cooked white beans,
keeping their flavor and texture intact.
For this recipe, the white beans need to be soaked and cooked for a few hours to
soften them before they are sautéed in duck grease together with the lardoons. You can
prepare the white beans before making this recipe to save time. You can also buy
precooked beans packed in bottles or cans. Serve the beans and pimientos salad on a
clean plate and the coconut cream sauce in a pretty milk bottle so that guests can have the
pleasure of pouring the sauce themselves.
Ingredients
 4 ½ lbs. cool DARLINGS
 1 onion
 1 garlic clove
 2 carrots
 1 5/8 lbs. small lardoons
 1 tomato
 bouquet garni
 duck grease
 salt, pepper
 Sherry vinegar
 1 cup cream
 olive oil
 1 or 2 pimientos del piquillo
 Parsley
 1 pt. POULTRY BOTTOM

3. Preparation Instructions
1. Clean and/or peel everything. Shred the Pimientos. Chop the lardoons. Then mince the
onions, carrots, and garlic.
2. Heat a large pan. Pour the duck grease then the lardoons. Add the carrots, onions, and
garlic then the white beans. Pour some chicken or duck broth. Add some tomatoes. Season
with salt then remove from heat.
3. Transfer most of the contents into another container. Drain the sauce from the rest.
4. Take the greater portion of contents then blend while adding the coconut cream. Season
with salt and pepper. Add some wine. And then transfer into a milk bottle or some other
container.
5. Take the smaller portion and mash them a little. Add into it the Pimientos. Add the
parsley and sherry vinegar. Finally, place on a serving dish. Serve them together; enjoy!