- 12 piquillo peppers
- 200 gr. desalted cod
- 1 onion
- 1 green pepper
- 200 ml. milk
- 50 gr, flour
- 1 clove garlic
- 1 handful of chopped parsley
- Saute the onion, garlic and finely chopped green pepper.
- Once the vegetables are softened, add the cod, mixing it in and allowing it to crumble; add a tablespoon of flour, the chopped parsley and pour in the milk slowly and without stirring until you obtain a smooth, creamy bechamel sauce.
- Allow to cool slightly and stuff the peppers with the mixture. Serve with salad.
You can serve these peppers with a salsa verde or a pil-pil sauce made from cod skins preserved in olive oil.It’s high time we did away with the myth that cava is for accompanying desserts. We recommend a cava with a fine stream of bubbles, a pure, fresh nose and fruity notes that hint at apple, citrus and nuts. It's fresh and bright and slightly acidic on the palate. For example, Segura Viudas Cava Brut Vintage 2005, a blend of 67% Macabeo and 33% Parellada.