There is a lot of variety that we can find in piquillo peppers. In Navara they are very usual in many homes and restaurants and, among their varieties, some stand out more than others. On this occasion, we are going to prepare a recipe for pudding peppers to which, in addition, we will add a very soft velout bottom. To prepare the black pudding, we will fry it in a delicious combination of vegetables that will give it the perfect taste to accompany these peppers. Follow us until the end and discover how to make pudding peppers easily in recipes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make pudding stuffed peppers: |
| 12 canned piquillo peppers corn (â…“ cup) 200 milliliters of soy cream onata for cook |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pudding stuffed peppers:
1. The black pudding must be of good quality, fresh and tender; You can also choose some type of black pudding that goes well for the filling of the peppers, the Burgos blackberry is one of them. Take out the skin from the black pudding and crush its meat, reserve for later.
2. Pica El Leek, the Cebollet and the garlic cloves, all in small pieces, although you can grate them so that they are finer and do not find pieces in the filling. Booking. Heat a pan and add a splash of oil.
3. Dora in the pan The cornmeal, very little so that it does not come to burn and then add the white wine. Remove until alcohol loses about 30 seconds. Then add the rest of the ingredients.
4. Prepare the hot vegetable broth, if by chance you have no homemade broth at this time. Pour slowly on the dough of the pan and remove until completely diluting forming a much lighter kindergarten, called velouté.
5. Next, add the soy cream (or cream if you have no choice). Keep stirring to integrate and form the sauce with which it will wear and perfectly accompany the pudding peppers.
6. SHEET THE PICADED VEGETABLES FOR 5 MINUTES THAT YOU HAVE RESERVED TOGETHER WITH THE MUCT, REMOVE SO THAT IT DOES NOT BURN. It must be very juicy and tender, so the fire goes down and removes while the scrambled.
7. Once this poached time has elapsed, add 4 tablespoons of the velouté that you had previously prepared in the pan with the scramble, remove until it is mixed and is very creamy. Price the oven in grill with the resistance included only from above to 200 ºC.
8. In an oven source, pour the remaining velouté cream and extend throughout its surface. See with carefully each pepper and depositing it on the velouté layer.
9. Then, take the oven and bake in the middle part, leave 7 minutes at 200 ºC. When you take them out, pour to decorate chopped chives, serve hot along with slices of Candeal bread.
