Pimientos del Piquillo Rellenos de Bacalao
Sweet, smoky Navarrese wood-roasted piquillo peppers stuffed with a delicate béchamel cream of salted cod (brandada de bacalao), baked in a velvety piquillo sauce.
Ingredients
- • 12 whole canned wood-roasted Pimientos del Piquillo (Lodosa)
- • Filling: 200g desalted cod (bacalao desmigado), 40g butter, 40g flour, 350ml warm milk, 1 clove garlic, nutmeg, salt and white pepper
- • Sauce: 4 piquillo peppers, 100ml single cream, 1 small onion sautéed, 50ml fish stock
Preparation Steps
Sauté minced garlic in butter, add desalted flaked cod, and cook for 2 minutes. Stir in flour, cook 2 minutes, then slowly whisk in warm milk until a thick, smooth béchamel forms. Season with nutmeg and white pepper. Cool completely.
Using a teaspoon or piping bag, fill 12 drained piquillo peppers gently with the cod cream without tearing the delicate peppers.
Blend the remaining 4 piquillo peppers with sautéed onion, cream, and fish stock until completely smooth. Pour into a shallow baking dish.
Nestle stuffed peppers into the sauce. Bake at 180°C for 15 minutes until piping hot and bubbling. Serve warm with crusty bread.