Piquillo Peppers Stuffed With Brandade Recipes

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BRANDADE-STUFFED PIQUILLO PEPPERS

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



Brandade-Stuffed Piquillo Peppers image

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.

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

STUFFED PIQUILLO PEPPERS

Provided by Valerie Bertinelli

Categories     appetizer

Time 50m

Yield 14 stuffed peppers

Number Of Ingredients 16



Stuffed Piquillo Peppers image

Steps:

  • For the stuffed piquillo peppers: Pat the peppers with a paper towel to remove any excess brine. Trim the tops of the peppers.
  • In a medium bowl, combine the goat cheese, manchego, chives, honey, lemon zest and juice, paprika, 2 tablespoons of the reserved piquillo brine and 1/2 teaspoon each salt and white pepper. Mix together with a rubber spatula until well combined and smooth.
  • Put the mixture in a piping bag or a zip-close bag with a corner snipped off, and pipe it into the peppers, stopping 1/4 inch from the top. Refrigerate until 20 minutes before serving.
  • For the herb vinaigrette: Bring the sherry vinegar, honey and 1/4 teaspoon salt to a boil in a small saucepan over medium-high heat. Stir a few times until the honey and salt have completely dissolved. Remove from the heat, add the golden raisins, and let cool completely, about 15 minutes. Stir in the chives, mint, parsley and 3 tablespoons of the reserved piquillo brine.
  • To serve: Spread half of the vinaigrette over a serving plate and arrange the stuffed peppers on top. Spoon the remaining vinaigrette over the peppers. Garnish with the almonds and serve immediately.

14 piquillo peppers (from a 12-ounce jar), drained, brine reserved
1 1/3 cups goat cheese (about 11 ounces), at room temperature
2/3 cup packed finely grated manchego cheese (about 4 ounces)
2 tablespoons finely chopped fresh chives
2 tablespoons honey
2 teaspoons lemon zest plus 2 tablespoons juice (from about 2 lemons)
1/2 teaspoon sweet Spanish paprika
Kosher salt and freshly ground white pepper
1/4 cup sherry vinegar
1 tablespoon honey
Kosher salt
1 tablespoon golden raisins
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh Italian parsley
3 tablespoons roughly chopped marcona almonds, for garnish

PIQUILLO PEPPERS STUFFED WITH BRANDADE

Provided by Amanda Hesser

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 14



Piquillo Peppers Stuffed With Brandade image

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

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

PIQUILLO PEPPERS STUFFED WITH BRANDADE

Provided by Mark Bittman

Categories     dinner, appetizer

Time 1h30m

Yield 4 appetizer-size servings

Number Of Ingredients 13



Piquillo Peppers Stuffed With Brandade image

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

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

STUFFED PIQUILLO PEPPERS WITH CHORIZO AND MANCHEGO

Provided by Anne Burrell

Time 1h5m

Yield 4 servings

Number Of Ingredients 15



Stuffed Piquillo Peppers with Chorizo and Manchego image

Steps:

  • Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.
  • Preheat the oven to 350 degrees F.
  • Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.
  • While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.
  • Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.

Extra-virgin olive oil
1/2 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
1 garlic clove, smashed and finely chopped
1/4 pound chorizo, casing removed and finely chopped
1/2 cup bread crumbs
1/2 cup grated aged Manchego
1/2 bunch Italian parsley, leaves finely chopped
1 (10-ounce) jar piquillo peppers, drained and patted dry
2 cups washed baby arugula
1/4 cup sliced almonds, toasted
2 scallions, white and green, cut very thin on the bias
Sherry vinegar
Big fat finishing extra-virgin olive oil (high quality)

TUNA-STUFFED PIQUILLO PEPPERS

Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.

Provided by David Tanis

Categories     finger foods, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13



Tuna-Stuffed Piquillo Peppers image

Steps:

  • Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
  • Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
  • Use a teaspoon to fill each pepper with some of the tuna mixture.
  • Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

1 (6- to 7-ounce) jar high-quality Spanish or Italian tuna
1 tablespoon small capers or roughly chopped large capers
2 tablespoons chopped parsley
1 teaspoon chopped mint
1/4 cup celery, tender center stalks and leaves
1/2 cup finely diced red onion or chopped scallions
Salt and pepper
1/2 teaspoon red-pepper flakes, or to taste
1 teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
12 piquillo peppers, from a jar
Lettuce leaves, for garnish (optional)
Hard-boiled eggs, cooked for 8 minutes, for garnish (optional)

PIQUILLO PEPPERS STUFFED WITH FISH

Piquillos have so much going for them. Not only is their color stunning, their skin thin, and their flavor a near-perfect blend of sweet and hot, but one couldn't bioengineer a better shape for stuffing. To precook the fish, simply put it in salted water to cover, bring the water to a boil, and turn off the heat. By the time the water cools, the fish will be done.

Yield makes 4 to 6 servings

Number Of Ingredients 11



Piquillo Peppers Stuffed with Fish image

Steps:

  • Heat the oil in a deep skillet over medium-high heat. Add the garlic and shallots and cook, stirring occasionally, until softened and fragrant, about 2 minutes. Add the flour and cook, stirring constantly, until the mixture is well combined. Add the fish and stir, breaking it up into small pieces.
  • Add the white wine and cream and cook, stirring occasionally, until the mixture comes to a boil. Remove the fish with a slotted spoon and continue to cook the sauce until it has thickened and reduced by half. Stir in the brandy and season with salt and pepper.
  • Meanwhile, stuff the piquillos with the fish and arrange on a platter. Pour the sauce over the stuffed piquillos, garnish with parsley, and serve hot or warm.
  • Substitute 1/2 pound cooked lump crabmeat for the fish.
  • Stuff the peppers with about 1/2 recipe prepared Brandade de Morue (page 56).

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 shallots, minced
2 tablespoons flour
1/2 pound flaky white fish, like cod or haddock, cooked, skinned, and boned
1/4 cup dry white wine
1/4 cup heavy cream
1 tablespoon brandy, optional
Salt and black pepper to taste
8 to 12 piquillo peppers
3 tablespoons chopped fresh parsley leaves

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