PIQUILLO PEPPERS STUFFED WITH BRANDADE
Provided by Mark Bittman
Categories dinner, appetizer
Time 1h30m
Yield 4 appetizer-size servings
Number Of Ingredients 13
Steps:
- Soak salt cod in cold water to cover for about 12 hours, changing the water twice during this period. Divide peppercorns, bay leaf and thyme into two batches, and wrap each in cheesecloth to make sachets. Reserve one clove of garlic, then slice the head in half crosswise.
- Pour cream into a small saucepan, and add half a head of garlic. Bring to a boil, then turn heat to a minimum and infuse for 45 minutes. At the same time, pour 1/4 cup of olive oil into a small saucepan and add the other half head of garlic. Heat until garlic starts to sizzle, reduce heat to very low and infuse for 45 minutes. Strain cream and oil separately, and keep them warm.
- When the garlic and the cream have infused for 30 minutes, combine 2 cups of the milk, a herb sachet and the cod in a medium saucepan. Bring to a boil, lower heat and cook until cod flakes easily, about 15 minutes. While cod simmers, cook potatoes with remaining milk and herb sachet. Bring to a boil, and simmer for 10 to 15 minutes, until potatoes are tender.
- Drain cod and potatoes, discard sachets, and transfer to a food processor. With machine running, slowly add the infused oil, followed by the cream. Pulse until smooth, then season with white pepper to taste. Use a small spoon or piping bag to stuff 8 of the peppers with this mixture. Cover with plastic wrap, and refrigerate until ready to serve. (You can prepare the dish several hours in advance up to this point.)
- Cut remaining piquillos into thin strips; crush and peel the reserved garlic clove. Warm 1 tablespoon of olive oil in a medium skillet over moderate heat. Add the sliced piquillos, red pepper, shallot and garlic to the pan, season with salt and pepper, and saute for 2 or 3 minutes, stirring. Add 2 tablespoons water, cover pan and lower heat. Cook for about 20 minutes, or until vegetables are completely tender. Discard garlic, transfer the mixture to a blender, and puree, then strain through a sieve and keep warm.
- Preheat oven to 250 degrees. Warm 1 tablespoon of the olive oil in a medium skillet over medium heat. Add stuffed peppers, and transfer to the oven for 20 minutes. Ladle pepper puree onto 4 plates, and top with 2 peppers each; then serve.
Nutrition Facts : @context http, Calories 709, UnsaturatedFat 23 grams, Carbohydrate 44 grams, Fat 39 grams, Fiber 9 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 4093 milligrams, Sugar 21 grams
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[email protected]These piquillo peppers were a bit time-consuming to make, but they were worth the effort! The brandade filling was rich and flavorful, and the peppers were perfectly cooked. I served them as a main course and they were a hit with my family.
Jodan is Online
[email protected]I've made these piquillo peppers several times now and they're always a hit! The brandade filling is so creamy and flavorful, and the peppers are always cooked to perfection. I love serving these as an appetizer or main course.
Raicul islam
[email protected]These piquillo peppers were easy to make and turned out great! The brandade filling was creamy and flavorful, and the peppers were perfectly cooked. I served them as a main course and they were a hit with my family.
Ahmad Zahid
[email protected]I'm not a big fan of piquillo peppers, but these were surprisingly good! The brandade filling was rich and flavorful, and the peppers were cooked to perfection. I would definitely recommend this recipe.
Fahim Hasan Khan
[email protected]These piquillo peppers were delicious! The brandade filling was creamy and flavorful, and the peppers were perfectly cooked. I served them as an appetizer and they were a hit with my guests.
Racheal Lianz
[email protected]I made these piquillo peppers for my husband's birthday dinner and he loved them! The brandade filling was creamy and flavorful, and the peppers were cooked to perfection. I would definitely recommend this recipe.
Brooke Drake
[email protected]These piquillo peppers were a bit time-consuming to make, but they were worth the effort! The brandade filling was rich and flavorful, and the peppers were perfectly cooked. I served them as a main course and they were a hit with my family.
Shaylynn Martinez
[email protected]I've made these piquillo peppers several times now and they're always a hit! The brandade filling is so creamy and flavorful, and the peppers are always cooked to perfection. I love serving these as an appetizer or main course.
Brandon Horvath
[email protected]These piquillo peppers were easy to make and turned out great! The brandade filling was creamy and flavorful, and the peppers were perfectly cooked. I served them as a main course and they were a hit with my family.
Ayisha Noor
[email protected]I'm not a big fan of piquillo peppers, but these were surprisingly good! The brandade filling was rich and flavorful, and the peppers were cooked to perfection. I would definitely recommend this recipe.
Sabbir Pro
[email protected]These piquillo peppers were delicious! The brandade filling was creamy and flavorful, and the peppers were perfectly cooked. I served them as an appetizer and they were a hit with my guests.
Collins Uwakwe
[email protected]I made these piquillo peppers for my husband's birthday dinner and he loved them! The brandade filling was creamy and flavorful, and the peppers were cooked to perfection. I would definitely recommend this recipe.
Tamang Entertainment
[email protected]These piquillo peppers were a bit time-consuming to make, but they were worth the effort! The brandade filling was rich and flavorful, and the peppers were perfectly cooked. I served them as a main course and they were a hit with my family.
Ivan Fermaintt
[email protected]I've made these piquillo peppers several times now and they're always a hit! The brandade filling is so creamy and flavorful, and the peppers are always cooked to perfection. I love serving these as an appetizer or main course.
Vladimir Peric
[email protected]These piquillo peppers were easy to make and turned out great! The brandade filling was delicious and the peppers were perfectly cooked. I served them as an appetizer and they were a hit with my guests.
Arsl Rehmani
[email protected]I'm not usually a fan of piquillo peppers, but these were amazing! The brandade filling was so creamy and flavorful, and the peppers were cooked to perfection. I'll definitely be making these again.
Shahab Uddin
[email protected]I made these piquillo peppers for dinner last night and they were delicious! The brandade filling was rich and flavorful, and the peppers were perfectly cooked. I would definitely recommend this recipe.
Lulama Machebe
[email protected]These piquillo peppers were a hit at my party! Everyone loved the creamy brandade filling and the smoky flavor of the peppers. I will definitely be making these again.