A spanish recipe straight a tin

Unidades:
Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 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
Preparation
  1. Saute the onion, garlic and finely chopped green pepper.
  2. 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.
  3. 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.

Additional information

Unidades:
Preparation time :

20 min

Difficulty:

Easy