E No cooking at all, or almost nothing, to be thrown away, because everything is food and as such we must seize it. Today I show how he 'recycled' a half can of white beans left over from having done it before a sausages with beans . I also added another extra cod a empedrat and I've added a bunch of garlic that I bought. With this I completed a piquillo peppers and accompanied by a sauce I like my mother, made with 4 tomatoes, a pepper and some cumin. So I have to say that the whole was more than good. RECIPE
Ingredients for 4 people: 1 bottle of 400 gr. Piquillo peppers / Filling: 250 gr . desalted cod / 250 gr. cooked white bean / garlic 1 bunch / / Bechamel: 250 ml of milk or measure 1 cup / 1 tablespoon flour or 1 tablespoon of butter / salt and pepper / / Sauce: 4 tomatoes branch or pear / 1 red pepper, ½ cup wine or broth / 8 tablespoons olive oil / salt / pepper / / Chopped, 2 cloves garlic / 2 or 3 sprigs of parsley, ½ teaspoon cumin / salt and pepper.
Prepared
1 .- First clean and chop the garlic.
2 .- 'll wash under running water to remove the baked beans container preservative and drain. Then the squashed with a fork until they were reduced to a purée.
3 .- To make the bechamel sauté the flour over low heat for a minute or two along with the butter. Add the warm milk and stir continuously for about 8 minutes. or until thickened. Season and reserve.
4 .- in a pan with 6 or 7 tablespoons olive oil cod will split off along with the garlic and sauté a few minutes until we see that the garlic is lightly browned. Then add mashed beans, remove a couple of minutes and add 4 heaping tablespoons of bechamel well. Mix until dense and homogeneous mass, we will leave to cool slightly and fill the piquillo peppers with the mixture of cod. 5 .-
majaremos in a mortar chopped ingredients and then fry the 'majao' in a pan with a tablespoon of oil, thereby enhance the flavor of spices and garlic will prevent recurrence. Book.
6 .- For the sauce, we will put in a pan 8 tablespoons oil and fry the grated tomatoes with sliced \u200b\u200bpimento and minced before. Add salt and pepper and let the whole cook over medium-low heat for about 10 or 12 minutes. Add half a glass of wine or broth to a boil will give you a couple of minutes and add the stuffed peppers. Let simmer a few minutes to blend flavors and serve.
The Recap:
We also need a big pot of red peppers, 250 gr. desalted cod and some white beans in the same proportion as the cod.
Cut the roots and the greenest of the green garlic, also takes the first card that covers ...
chopping ...
in a pan with a little oil for a few minutes sauté garlic with cod.
have stuck with this.
The white beans (can be 'paint' or other variety) are squashing with a fork.
On the other hand it makes a white sauce to bind the filling of cod and beans.
above
Joined get this mixture smooth and dense.
Grate some tomatoes for the sauce. Or if you prefer, you can peel or blanch.
And also chop a bell pepper.
These are the ingredients of minced ½ teaspoon cumin, 2 cloves of garlic, salt and pepper.
Tomatoes, bell pepper and sauté chopped and simmer for about 12 or 15 minutes approx.
Meanwhile filled peppers.
Try to buy a medium or large size and quality, this way the meat will have more consistency and less risk of breakage to fill.
with the indicated amounts of cod, beans, garlic and cream sauce ... given for fill exactly 12 medium red peppers.
Place the pan a few minutes to blend flavors along with the tomato sauce and serve.
can be prepared in advance and freeze. These are the sequences of the dish:
Bon Profit!
Keane - Somewhere Only We Know
With this course participated in the contest recipes 'use' organized by Laura's blog 'Healthy and yummy "from Las Palmas. It's a blog I discovered recently and I find exquisite: http://laube-sanoyderechupete.blogspot.com/
0 comments:
Post a Comment