12 piquillo peppers (canned)
250g salted cod - bacalao-, soaked and flaked
1 1/2 tbsp flour
1 glass milk
3 garlic cloves, peeled and sliced
Fresh coriander (or parsley), chopped
100 ml Extra Virgin Spanish olive oil
GREEN CAPSICUM SAUCE
2 large green capsicum
2 spring onions
1/2 glass sweet sherry
75 ml Extra Virgin Spanish olive oil
Before preparation, the bacalao has to be 'reconstituted' by soaking in cold water for 24 to 36 hours (depending on
thickness), the water being changed two to four times during this period. For the last two hours before cooking, it is best to soak the bacalao in warm water, to be sure of drawing out all the salt. Drain and pat dry, removing any remaining bones and skin, and flake with a fork.
To prepare the sauce chop the spring onions and cut the green capsicum in dices. Gently fry in a saucepan for 10 minutes
until tender. Add the wine and reduce for five minutes. Place in a blender and process until smooth, then sieve through a chinois.
To prepare the stuffing, fry the sliced garlic in a separate pan until it starts turning colour, add the bacalao flakes and fry for 10 minutes. Add the flour, fry for one minute and gradually pour in the milk, stirring all the time. Add the chopped coriander (or parsley) and season with pepper. Remove from the heat and let cool. Fill the roasted piquillo peppers with the stuffing. Set them on a baking tray and brush them with olive oil. Cook them in a preheated 150єC oven for 5 minutes. Cover with the sauce and serve.
Tip: Other stuffing suggestions could be minced meat with tomato sauce; spinach, fennel and pine-nuts with bechamel sauce;
squid on its ink; scrambled eggs; canned tuna fish and raisins with potato purre; vegetable stew or pisto; cheese, ham and baked eggplant, etc.
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