Stuffed Piquillo Peppers
I learned how to prepare these peppers almost ten years ago from a great
Spanish Chef, Juan Jose Pujol, but then after I left his kitchen the recipe faded in
my mind from not making them as often. Inspired, years later, I revisited them
adding some of my own personal taste. For the peppers, I use Bajamar brand.
Bajamar, carries two types of pimiento peppers, piquillo (little) and the other a
larger thicker size. This recipe is best using the piquillo size.
Makes 25 peppers
Stuffing
1 pound of halibut
4 cups whole milk
1 sprig thyme
½ cup butter
½ cup flour
Salt and pepper
1 cup bread crumbs
Peppers
6 jars bajamar pimientos piquillo peppers (6oz jars)
2 cups cream
1 bunch parsley, chopped
½ cup toasted pine nuts
For the Stuffing
Add milk, fish and thyme in a medium size pot. Turn heat to medium and
bring to a simmer. Simmer for 5 minutes or until fish begins to flake apart.
Meanwhile, in a separate medium sized pot, melt butter and slowly whisk in
flour. Cook on low for a few minutes stirring continuously. Slowly add
cooked fish and milk to the flour butter mixture and bring back to a simmer.
Using the end of a whisk or a potato masher, break up fish further until it is in
very small pieces. Cook on low for about 5 minutes until it becomes a thick
sauce and season with salt and pepper. Remove thyme stem and turn off heat.
Stir in bread crumbs and allow to cool for one hour.
Stuffing and Broiling the Peppers
Place mixture into a piping bag and pipe into each pepper. Place peppers on a
thick ceramic plate in a mandala formation. Pour cream over peppers just
covering the bottom of the plate. Broil until cream is burbling and peppers
begin to char on top. Garnish with toasted pine nuts and chopped parsley.
A Croquette Note: Left over stuffing makes for a delicious fritter or croquette.
Simply form into a small cake shape, dredge in flour, then in beaten eggs and
lastly, in bread crumbs. Pan-fry on medium heat in olive oil for a few minutes
per side or until nicely browned and heated through.
I learned how to prepare these peppers almost ten years ago from a great
Spanish Chef, Juan Jose Pujol, but then after I left his kitchen the recipe faded in
my mind from not making them as often. Inspired, years later, I revisited them
adding some of my own personal taste. For the peppers, I use Bajamar brand.
Bajamar, carries two types of pimiento peppers, piquillo (little) and the other a
larger thicker size. This recipe is best using the piquillo size.
Makes 25 peppers
Stuffing
1 pound of halibut
4 cups whole milk
1 sprig thyme
½ cup butter
½ cup flour
Salt and pepper
1 cup bread crumbs
Peppers
6 jars bajamar pimientos piquillo peppers (6oz jars)
2 cups cream
1 bunch parsley, chopped
½ cup toasted pine nuts
For the Stuffing
Add milk, fish and thyme in a medium size pot. Turn heat to medium and
bring to a simmer. Simmer for 5 minutes or until fish begins to flake apart.
Meanwhile, in a separate medium sized pot, melt butter and slowly whisk in
flour. Cook on low for a few minutes stirring continuously. Slowly add
cooked fish and milk to the flour butter mixture and bring back to a simmer.
Using the end of a whisk or a potato masher, break up fish further until it is in
very small pieces. Cook on low for about 5 minutes until it becomes a thick
sauce and season with salt and pepper. Remove thyme stem and turn off heat.
Stir in bread crumbs and allow to cool for one hour.
Stuffing and Broiling the Peppers
Place mixture into a piping bag and pipe into each pepper. Place peppers on a
thick ceramic plate in a mandala formation. Pour cream over peppers just
covering the bottom of the plate. Broil until cream is burbling and peppers
begin to char on top. Garnish with toasted pine nuts and chopped parsley.
A Croquette Note: Left over stuffing makes for a delicious fritter or croquette.
Simply form into a small cake shape, dredge in flour, then in beaten eggs and
lastly, in bread crumbs. Pan-fry on medium heat in olive oil for a few minutes
per side or until nicely browned and heated through.
