Best Brandade Stuffed Piquillo Peppers Recipes

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PIQUILLO PEPPERS STUFFED WITH BRANDADE



Piquillo Peppers Stuffed With Brandade image

Provided by Mark Bittman

Categories     dinner, appetizer

Time 1h30m

Yield 4 appetizer-size servings

Number Of Ingredients 13

1/2 pound salt cod
1/4 teaspoon black peppercorns
1 bay leaf
2 sprigs thyme
1 head garlic
1/2 cup cream
6 tablespoons extra virgin olive oil
3 cups milk
1/2 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
Salt and freshly ground white pepper to taste
12 piquillo peppers
1 small red pepper, trimmed, seeded and finely sliced
1 shallot, peeled and sliced

Steps:

  • Soak salt cod in cold water to cover for about 12 hours, changing the water twice during this period. Divide peppercorns, bay leaf and thyme into two batches, and wrap each in cheesecloth to make sachets. Reserve one clove of garlic, then slice the head in half crosswise.
  • Pour cream into a small saucepan, and add half a head of garlic. Bring to a boil, then turn heat to a minimum and infuse for 45 minutes. At the same time, pour 1/4 cup of olive oil into a small saucepan and add the other half head of garlic. Heat until garlic starts to sizzle, reduce heat to very low and infuse for 45 minutes. Strain cream and oil separately, and keep them warm.
  • When the garlic and the cream have infused for 30 minutes, combine 2 cups of the milk, a herb sachet and the cod in a medium saucepan. Bring to a boil, lower heat and cook until cod flakes easily, about 15 minutes. While cod simmers, cook potatoes with remaining milk and herb sachet. Bring to a boil, and simmer for 10 to 15 minutes, until potatoes are tender.
  • Drain cod and potatoes, discard sachets, and transfer to a food processor. With machine running, slowly add the infused oil, followed by the cream. Pulse until smooth, then season with white pepper to taste. Use a small spoon or piping bag to stuff 8 of the peppers with this mixture. Cover with plastic wrap, and refrigerate until ready to serve. (You can prepare the dish several hours in advance up to this point.)
  • Cut remaining piquillos into thin strips; crush and peel the reserved garlic clove. Warm 1 tablespoon of olive oil in a medium skillet over moderate heat. Add the sliced piquillos, red pepper, shallot and garlic to the pan, season with salt and pepper, and saute for 2 or 3 minutes, stirring. Add 2 tablespoons water, cover pan and lower heat. Cook for about 20 minutes, or until vegetables are completely tender. Discard garlic, transfer the mixture to a blender, and puree, then strain through a sieve and keep warm.
  • Preheat oven to 250 degrees. Warm 1 tablespoon of the olive oil in a medium skillet over medium heat. Add stuffed peppers, and transfer to the oven for 20 minutes. Ladle pepper puree onto 4 plates, and top with 2 peppers each; then serve.

Nutrition Facts : @context http, Calories 709, UnsaturatedFat 23 grams, Carbohydrate 44 grams, Fat 39 grams, Fiber 9 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 4093 milligrams, Sugar 21 grams

BRANDADE-STUFFED PIQUILLO PEPPERS



Brandade-Stuffed Piquillo Peppers image

You will need to soak the cod for a full day, so plan ahead. Piquillo peppers, spicy-sweet red peppers from northern Spain that have been roasted and peeled, can be found in specialty-food stores and some supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16 to 20

Number Of Ingredients 9

1 pound salt cod
1 small onion, halved
2 bay leaves
1 medium russet potato, peeled and cut into chunks
1/2 cup extra-virgin olive oil, plus more for drizzling
6 tablespoons heavy cream
Coarse salt and freshly ground pepper
16 to 20 whole drained roasted canned or jarred piquillo peppers (about 1/2 ounce each)
2 garlic cloves, very thinly sliced

Steps:

  • Rinse cod under cold water. Place in a large bowl, and cover with cold water. Cover with plastic wrap, and refrigerate 24 hours, changing water every 8 hours.
  • Drain cod. Transfer to a medium saucepan, and cover with water. Add onion and bay leaves. Bring to a boil. Reduce heat, and simmer 10 minutes. Add potato, and cook until cod is easily flaked with a fork and potato is tender, about 20 minutes more. Drain well; discard onion and bay leaves.
  • Preheat oven to 375 degrees. Put cod, potato, 6 tablespoons oil, and the cream into a medium bowl. Mash together with a fork until mixture forms a chunky puree; season with salt and pepper. Cod mixture can be refrigerated in an airtight container up to 2 days.
  • Transfer mixture to a pastry bag fitted with a coupler, and fill each pepper. Transfer to a baking dish large enough to hold peppers in a single layer. Drizzle with remaining 2 tablespoons oil, and sprinkle with garlic slices. Cover with foil, and bake until heated through, about 20 minutes. Serve immediately, drizzled with oil if desired.

PIQUILLO PEPPERS STUFFED WITH BRANDADE



Piquillo Peppers Stuffed With Brandade image

Provided by Amanda Hesser

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 pound salt cod, soaked overnight, rinsed 2 or 3 times
3 white potatoes, peeled and sliced
1 egg yolk
2 cloves garlic, minced
1 teaspoon lemon juice or to taste
1 teaspoon mustard
Salt
3/4 cup peanut oil
2 tablespoons olive oil
1/2 cup chopped onion
2 plum tomatoes, cored, seeded and diced
16 roasted and peeled piquillo peppers
1/4 to 1/2 cup chicken broth
4 to 6 tablespoons heavy cream

Steps:

  • Place salt cod and potatoes in pan and cover with water. Simmer until cod flakes easily, 20 minutes. Drain.
  • Whisk together yolk, half the garlic, lemon juice, mustard and a pinch of salt. Whisk in peanut oil gradually.
  • Heat olive oil over medium heat. Sauté remaining garlic and onion until softened on edges. Add tomatoes and cook 10 minutes. Add 4 peppers and heat through; salt to taste. Put contents of pan into food processor. Pulse to purée, adding enough broth to give sauce consistency of melted ice cream. Adjust seasoning; return to pan.
  • Heat oven to 350 degrees. Mash warm cod and potatoes until smooth. Fold in a third of the garlic mixture, reserving rest. Mixture should be creamy. If it is heavy, fold in cream. Add salt or lemon juice to taste.
  • Stuff remaining peppers with salt-cod mixture. Place in ceramic dish. Bake 25 minutes. Reheat sauce. Arrange peppers on a platter and spoon sauce on top. Serve.

Nutrition Facts : @context http, Calories 1049, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 59 grams, Fiber 12 grams, Protein 80 grams, SaturatedFat 13 grams, Sodium 8065 milligrams, Sugar 16 grams, TransFat 0 grams

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