Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, piquillo peppers stuffed with cod. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Piquillo peppers stuffed with cod is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Piquillo peppers stuffed with cod is something which I have loved my entire life.
Piquillo peppers stuffed with cod are a recipe that contrasts colors and flavors, in addition to being very easy to prepare, very traditional and very Spanish. They are generally ordered as a starter or as a cover in a restaurant. Keep in mind that if you decide to use salted cod to prepare this recipe, […] A classic Basque recipe of whole piquillo peppers stuffed with a delicious salt cod béchamel and served with a red pepper sauce, perfect served as a tapas.
To get started with this recipe, we must prepare a few components. You can cook piquillo peppers stuffed with cod using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Piquillo peppers stuffed with cod:
- Get 12 piquillo peppers
- Make ready 400 grams of fresh cod
- Prepare 1 Chopped parsley
- Make ready 1 salt
- Make ready 2 tbsp olive oil
- Prepare 1 large onion
- Take 2 clove of garlic
- Make ready 1 liter milk
- Take 80 grams of butter
- Take 80 grams flour
- Take 1 nutmeg
- Get 1 pepper
- Get 1 liter of tomato sauce
- Get 100 ml cream
- Take 100 ml of white wine
These stuffed pepper are also served cold sometimes. They are mainly stuffed with a tuna salad or cooked rice and vegetables. The cold ones are great finger food. Piquillo peppers filled with cod brandade, accompanied by a flavorful sauce of red peppers and leek is a success, even with the youngest, most picky eaters.
Instructions to make Piquillo peppers stuffed with cod:
- Prepare the cod. If it's salty, desalt cod overnight, taking care to renew the water frequently. - Once you have removed the maximum amount of salt is introduced into hot water for 3 minutes, pull it and remove skin and bones. If it's not salty, just pull it into small pieces.
- Prepare stuffing. Clean and chop the onions and garlic. - Put some oil in a pan. - Fry the onions and garlic over low heat until onion is transparent. - Add the cod and stir.
- Sprinkle with flour, stirring constantly. - Add the milk little by little and stir to a smooth paste. Season with a little nutmeg, salt and pepper. - Cook for about 10 minutes, stirring, until sauce thickens. Leave it to cool as it's easier to handle.
- Filling. Fill the peppers and close with a toothpick. - Reserve the peppers that have been broken, or are useless to fill. - Place the peppers in an oven tray to warm in the oven later.
- Prepare the sauce - - Put the remaining peppers in a bowl with tomato sauce, cream, white wine and mix in a blender.
- Bake - - Cover the piquillo peppers with the sauce and put the train in preheated oven at 100 ° C for 5 minutes, taking care that they don't get too dry.
- Presentation - In the serving dish, place the peppers fan-shaped and add some sauce to the center of the plate, accompanied by a slightly fruity white wine.
Easy to prepare with the ThermoMix. Recipe method: Place the cod in a saucepan with a bit of water, bring to boil and remove it. Shred the cod and keep the water. During the cod desalting process we recommend placing the pieces skin side up so that the salt flows easily. This recipe for piquillo peppers stuffed with bacalao brandade combines two superb products from Northern Spain: Bacalao (aka salt cod) & Piquillo Peppers.
So that’s going to wrap it up for this special food piquillo peppers stuffed with cod recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
