PIQUILLO PEPPERS STUFFED WITH BRANDADE

Piquillo Peppers Stuffed With Brandade image

Provided by Amanda Hesser

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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