Ingredients:

  • Piquillo Peppers.
  • Bacalao, cleaned, desalinated, and ready to go.
  • Extra virgin olive oil
  • Butter
  • flour
  • Garlic
  • Onion
  • Parsley
  • Egg

Preparation:

Make a béchamel sauce and fry the bacalao, onion, parsley and garlic.

Stuff the piquillo peppers with the lot.

Coat the pimientos with the flour and egg and fry in a very hot oil.

Serve hot.

 

 

Béchamel sauce:

Ingredients

  • 60g butter, chopped
  • 1/3 cup plain flour
  • 4 1/2 cups milk
  • 75g parmesan cheese, finely grated
  • 1/4 teaspoon salt
  • good pinch ground nutmeg

Method

Melt butter in a medium saucepan over medium-high heat until foaming. Add flour and make sure you are stirring all the time to prevent lumps. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.

The secret of this recipe is to stir constantly in order to prevent the sauce from becoming lumpy. The sauce has to be smooth. The amount of milk will determine the thickness of the sauce, the more milk you add, the runnier the sauce will be.

 

 

 

 

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Pimienos Rellenos de Bacalao - Capsicum Stuffed with Salt Cod

 

Easy to make. Looks and tastes great!

pimientos rellenos de bacalao - capsicum stuffed with salt cod