Tried, Tested and True is Giz and Psychgrad new event... run to their blog if you still don't know them!!! Great recipes and nice and funny stories are waiting for you at Equal Opportunity Kitchen :D.Let's go for Tapas! These wonderful Stuffed Piquillo Peppers is my entry for their event. A delicious recipe for a celebration day! Everything can get ready hours before so when you set the table you can join the party!
Piquillo Peppers are originally from Navarra. They are normally roasted either with charcoal or gas. They should never get in touch with water while being roasted or they would loose their characteristic flavour. You can find them canned and ready to be stuffed! It's a valuated tapa usually stuffed with codfish or crab meat.
Procedure:
Have some Special dressing from Sean Na'auao (Hawaian music. turn player on)
First.- go and buy a can of Piquillo Peppers!
Second.- go and buy some salty codfish.
Third.- prepare the codfish.
Four.- stuff the peppers
Fifth.- get the sauce ready
Sixth.- serve and enjoy a new explosive fantastic flavour!!!
Ingredients: 17 Piquillo Peppers, 500 grs of codfish, 3 garlic cloves, 2 dl. of milk, 2 dl. of extra virgin olive oil, salt and black ground pepper.
Step one and two are so easy, let's go to the third: Prepare the codfish (see the above link to salty codfish)
Once the cod is desalted, wash under tap water and dry it pressing the pieces with kitchen paper and letting all water go.
Have a sauce pan ready with some water and high heat, place the codfish inside and have it boiling for 5 minutes, after that take away from heat, rinse the water and with your hands move apart the fish layers and discard the skin and bones.
Take a pot with the olive oil and have it low heat, add the garlic cloves so that they aromatize the oil. Have it for 1/2 hour. Don't let them fry. After that time, reserve the garlics.
In another pot heat the milk.Take the codfish into a mortar and smash it until you get a paste.
Now, take this paste inside a new recipient and add little by little the olive oil and the warm milk. Stir all the time until you get something similar to this. You might need the help of a food processor.
Taste and add black ground pepper and salt to fit your taste.
Now that you have the paste, take the 15 peppers outside the can and strain them and dry with some kitchen paper. Stuff them with the white cod paste.
To get the sauce done: use 2 more piquillo peppers, cut in small pieces and place in a recipient, add from 1 to 3 garlic cloves (you had reserved) depending on how hot you want it. Use a food processor to mix and add some extra virgin olive oil until you get a fine texture.
Present on a plate with the sauce in the bottom and the peppers on top.
This tapa will be the first thing to disappear on your table.
Just because the ingredients of this dish made me think of her, I would like to virtually offer this dish to my foodie friend Mallory from the Salty Cod.
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