Piquillo peppers

• Español

Today’s recipe is dedicated to my friend Rafael T.C., he was to blame, last Friday, at home, we ate Piquillo peppers.

Piquillo peppers are small, about 10 cm long, and triangular shape. They are very consistent perfects to eat stuffed.

The most popular stuffed are codfish paste (Brandada de bacalao) and Burgos rice sausage.

By Rafael request, today I’ll try to explain the clearest and easiest way as possible. (he is a man, nobody is perfect)

I am a bit absent-minded and I forgot taking photos off necessary ingredients,  so much I’ll explain you by ear.

Today’s dish has three stages, the first one is the codfish paste

We need:

Desalt codfish, about 250 gr

About 100 ml milk

Two pieces of garlic

Olive oil (very important), and music

Put codfish in a pan and cover it with water.

When it comes to boil, turn off the flame, cover it, and let it settling about fifteen minutes.

Flake the codfish and be careful with the skin and hakes.

Put a bit of oil in a pan and sauteing the garlic, when it becomes brown, remove it and add the codfish.

If the cook was my aunt Concha, she would say you: “stir it slowly with a wooden spoon until codfish being break up”

But I am not my aunt, and I always am hurry, in consequence I take the mixer,it  is faster. But I cook it on a low flame for some minute, three or four, not more.

Now is the moment for practice and experience.

Add a bit of oil, about a coffee cup (the European coffee cup not the American’s!, your coffee’s cup are like a pan) stir it smoothly until the paste bound. It is not alternative to do it only handily and affection. Someone would say: “With Thermomic it would be easier  and fast” Maybe, but sometimes I prefer my aunt’s way.

When codfish has absorbed the oil, add hot milk, and stir it for a while more.

That would be in the right way when spoon let a track in the paste.
Like that.

In the end it looks like a potatoes puree.
Put it on one side and let’s go with the sausage stuffed.

We need:

One Burgos’s blood sausage (with rice)

One onion

Olive oil

Put a bit of oil in a pan add the onion. The onion must be chopped very small pieces just like a paste.

While peel the sausage and shred it.

When onion is just brown add the sausage

When mixture is fried grind it until it looks like a paste.

An now, it’s peepers time

Besides the pastes we need

Tinned peepers

Tomato sauce (no Catsup)

Flour

One egg

Olive oil and a bit of milk.

Stuff the peepers. This is not an easy work but it’s not impossible. Some people do it with a pastry bag, I use a spoon

In that moment, most people cover the peepers with sauce, put them in the oven for 10 minutes and that’s all.

But unfortunately I tasted my aunt’s peepers and I fried them before.
My dear Rafael that makes the matter a bit more complex.

I roll the peepers on flour at first and later on egg and fried them on oil. Be carefull that’s maybe a bit dangerous.

In the end the peepers look like that.

Now a small trick for the sauce.

That trick’s copyright are to my aunt and me.

Remove oil, where you fried the peepers, the most and add the tomato sauce, only for a moment, enough time to look like that.

Add a bit off milk, only a bit! And that’s all.

On eating time, cover the peepers with the sauce and put them in the oven (200 degrees) about 10 minutes.

Enjoy your meal and see you

Popularity: 10%

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