‘A la cuina de Marga’
Today is cooking for us Julia San Segundo, responsible for quality and food safety at CAROB. We hope you like this delicious recipe.
- 1 can of red piquillo peppers
- 1/2 onion
- 1 clove garlic
- 400 g of mixed minced meat (pork / beef).
- 1 splash of brandy
- 150 ml milk
- Cooking cream (35 ml, or a splash)
- 200 ml of meat broth
- Salt, pepper, parsley
- Locust bean gum (1 and 1/2 tablespoons of coffee)
For the filling
Sauté the finely chopped onion. Half poached, add the finely chopped garlic clove.
Drain the peppers, being careful not to break them, and reserve. We save 2 peppers for the sauce (one that is broken).
Season the meat and add it with the onion and garlic when they are poached.
Fry the meat, mixing it well with the poaching. When it begins to take color add a splash of brandy. Allow it to evaporate.
Sprinkle 1/2 teaspoon of locust bean gum over the meat and integrate.
Add the milk and stir while heating, to bind the milk and the locust bean as in a béchamel sauce. Hold 10 min.
Turn off the heat and let it rest for half an hour.
After this time, fill the peppers and reserve on a plate.
For the sauce
Blend the leftover peppers in the broth.
Add a splash of cream to cook.
Sprinkle a level teaspoon of locust bean gum, with a strainer.
Heat while we stir.
Keep warm for at least 10 minutes, stirring.
Turn off the heat and let it cool down, without cooling completely.
The pepper is already roasted, pouring the sauce over the stuffed peppers we would have the dish ready.
You can also place the peppers in a casserole, pour the sauce on top and bring a small boil over low heat. Serve hot.
Decorate with a sprig of parsley, chives… Enjoy it!