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Stuffed peppers of piquillo of codfish

Stuffed peppers of piquillo of codfish

Prescription of stuffed peppers of piquillo of codfish in the category of fish.

(for 4 people):

* 1/2 ls. of milk
* 1/2 green pepper
* 75 g. of flour
* 100 g. of codfish, position in soaking
* 12 pieces of pepper of piquillo
* 1 egg
* Salt
* For the sauce:
o 1 onion
o 1 choricero pepper
o 1 green pepper
o 1 red pepper
o 1 tomato
o 2 teeth of garlic
o 0,5 dl. of oil
o 1/2 spoonful of sugar
o Salt
* For the peppers:

o First to put the codfish to soaking. When it is had desalted, to slip it very well.
o To prick the green pepper and to put it in a casserole with a little olive oil. To leave poche.
o When it has been estofado, to add to the flour and milk little by little and to make a white sauce thick, to which the codfish very crumbled will get up itself finally.
o To leave cooks all a little.
o Next, to overturn everything on a source and to let cool.
o To fill up the peppers with this preparation, to pass them through freĆ­rlos flour and dangerous egg and.
o When they are already done, to place them in a mud source.
* For the sauce:
o To put in a casserole the oil and the onion finely minced.
o To let estofar everything slowly, add garlic, later the choricero pepper, the red pepper and the green one. To also add the tomato in pieces, the salt and the sugar and to cook all the very smooth set during 30 minutes.
o To crush and to happen through the Chinese. To add a little outside necessary water if.
o Finally, to napar the stuffed peppers of piquillo with the sauce.

Of the best peppers of piquillo they are coming from the Navarrese locality of Muddy.
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