Recipes : Stuffed Piquillo Peppers : Food Network

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Stuffed Piquillo Peppers
Recipe courtesy Tapas y Tintos

Ingredients
12 fresh Piquillo peppers, with stem ends cut off and
de-seeded

Sauce:
4 tomatoes, sliced into quarters
4 garlic cloves
3/4 cup olive oil
6 ounces white wine
1/2 teaspoon salt

Stuffing:

1 pound dried, salted codfish
6 ounces white wine
4 garlic cloves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon salt
2 cups milk
1/2 cup all-purpose flour

2 tablespoons chopped fresh parsley leaves, for garnish

Instructions
To make the sauce: In a blender, drop in the tomatoes
and garlic and blend until well chopped. Add the olive oil, white wine, and salt

and blend until finely pureed; set aside.

To make the stuffing: In a medium sized pot half filled with boiling water, boil
the dried cod for about 10 minutes until rehydrated. Drain and put the codfish
into a blender. Add the white wine, garlic, parsley, and salt and blend everything
together. Then, in a medium sized bowl, whisk together the milk and flour. Add
this mixture to the codfish mixture in the blender and puree until it's the
consistency of mashed potatoes. Heat a medium skillet over medium-low heat, pour
in the codfish stuffing mixture, and cook just until the mixture is heated
through. Put the mixture into a medium sized bowl and let it cool before stuffing
the peppers.

To stuff the peppers: With a small spoon, carefully stuff about 1/2 teaspoon of
the codfish mixture inside each pepper. It should fill the pepper's cavity but

should not be falling out. Continue until all the peppers have been filled.

To finish the dish: In a large nonstick skillet on medium-low heat, add the sauce
for the peppers. Then very carefully place each pepper in the pan and cook for
about 15 minutes, or until heated through. Gently take each pepper out of the pan
and place on a serving platter. Spoon the sauce over the peppers and garnish with
2 tablespoons chopped parsley.

This recipe was provided by professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not
tested this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.