Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, piquillo peppers stuffed with cod. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Piquillo peppers stuffed with cod is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Piquillo peppers stuffed with cod is something that 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. Add the onion, carrot, parsley sprig and garlic and cook, stirring occasionally, until the.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 12 piquillo peppers
- Prepare 400 grams of fresh cod
- Take 1 Chopped parsley
- Take 1 salt
- Take 2 tbsp olive oil
- Prepare 1 large onion
- Take 2 clove of garlic
- Make ready 1 liter milk
- Get 80 grams of butter
- Make ready 80 grams flour
- Take 1 nutmeg
- Prepare 1 pepper
- Take 1 liter of tomato sauce
- Prepare 100 ml cream
- Prepare 100 ml of white wine
Piquillo Peppers Stuffed with Salt Cod. Pimientos del piquillo rellenos de bacalao. That's what the Spanish call them. These stuffed pepper are also served cold sometimes.
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.
They are mainly stuffed with a tuna salad or cooked rice and vegetables. The cold ones are great finger food. Easy to prepare with the ThermoMix. Piquillo peppers are often stuffed with meat, fish or seafood and served as tapas. They are a variety of chilli with a sweet taste and no heat.
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