Piquillo Peppers Stuffed with Salt Cod
Piquillo peppers filled with a soft salt cod brandade, in piquillo sauce. Can be made the day before.
- Total
- 55 min
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- piquillo pepper16
- flaked desalted salt cod11 oz
- onion1
- garlic clove2
- flour1.5 oz
- milk1.25 cup
- cooking cream3.5 fl oz
- olive oil4 tbsp
- salt1 pinch
Method
- 1
Sweat the chopped onion and garlic in the olive oil for 10 minutes. Reserve half for the sauce.
- 2
Add the flaked desalted cod to the rest, sauté 2 minutes, add the flour and then the milk little by little to make a thick béchamel (8 minutes).
- 3
Fill 12 piquillo peppers with the mixture, once cooled.
- 4
For the sauce, blend the remaining 4 piquillo peppers with the reserved onion and the cooking cream and heat in a pot.
- 5
Place the stuffed peppers in the sauce and cook 8 minutes over low heat. Taste before salting.
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