pimientos_del_piquillos_rellenos_de_carne_piquillo_peppers_stuffed_with_ground_meats
Table of Contents
Pimientos del Piquillos Rellenos de Carne / Piquillo Peppers Stuffed with Ground Meats
Ingredients:
Filling:
- 2 Garlic cloves, minced
- 1 tbsp Parsley, chopped fine
- 1 tbsp Water
- ¼ lb Ground Beef
- ¼ lb Ground Pork
- 1 tbsp Jamon Serrano, finely chopped
- 1 Egg, whipped
- 1 ½ tsp Fine breadcrumbs
- ¼ cup Olive oil
- ¼ Onion, grated
Stuffed Peppers:
- 5 oz. jar of Piquillos peppers (reserve brine for the sauce)
- ½ cup All-Purpose Flour
- 1 Egg
- 1 tbsb Milk
- ¼ cup Olive Oil
- Cooked meat filling cooled to room temperature
Sauce:
- ¼ cup Olive oil
- 1 Garlic clove, minced
- Reserved Piquillos brine
- 1 ½ tsp Parsley, chopped fine
- ¼ Onion, grated
- 1 tbsp flour
Instructions
Meat Filling:
- Mash the garlic and parsley in a mortar and pestle until a paste is formed.
- Whip the egg until it has a uniform consistency and color.
- Combine meat, egg, bread crumbs, and the parsley and garlic paste.
- Mix thoroughly.
- Cover and refrigerate overnight.
- Grate the onion.
- Heat the olive oil in a frying pan over medium high heat.
- Saute the onion and meat (breaking up the large pieces until done).
- Remove from heat and set aside allowing to cool.
Sauce
- With a mortar and pestle mash the garlic and parsley until a paste is formed.
- Heat the oil in a sauce pan over medium high heat.
- Add the garlic and parsley paste to the sauce pan.
- Saute for a minute.
- Add the grated onion and stir in the flour to mix thoroughly.
- Add the pepper brine to the saucepan.
- Increase heat and bring to a boil.
- When a boil is achieved reduce heat to medium and simmer to thicken the sauce (about 20 minutes).
Finishing
- Combine the egg and milk and whisk until combined to a uniform consistency and color.
- Rinse and dry the peppers.
- Stuff the peppers with the cooked ground meat mixture.
- Dredge the peppers with flour. Shake off excess flour.
- Dip the peppers into the egg and milk mixture and coat thoroughly.
- Dredge the peppers with flour again. Shake off excess flour.
- Heat the olive oil in a frying pan over medium high heat.
- When the oil is just below the smoking stage, add the peppers (do in batches if necessary to avoid crowding the pan).
- Fry on both sides until the coating is golden and the filling is heated through (about four minutes per side).
- Sauce the serving plate.
- Place the finished peppers on the sauced plate.
pimientos_del_piquillos_rellenos_de_carne_piquillo_peppers_stuffed_with_ground_meats.txt · Last modified: (external edit)