This weekend has returned to play, so we each have helped as we could. Those logs, we could not have prepared the restorative dishes as rich, rich. One of them, these stuffed peppers.
perretxikos They had meat and we took in the village (there is time for all!) found was not task easy because there were not many, but we had to my father who is the "hound" the callanderos.
Ingredients
stuffed peppers 1 jar piquillo peppers
1 / 2 onion 1 green pepper
1 clove garlic 1 / 2 kg of minced meat
180 gr.
perretxikos 5 tbsp flour 750 ml
whole milk 1 tablespoon butter (optional)
Virgin Olive Oil Salt
stuffed peppers 1 jar piquillo peppers
1 / 2 onion 1 green pepper
1 clove garlic 1 / 2 kg of minced meat
180 gr.
perretxikos 5 tbsp flour 750 ml
whole milk 1 tablespoon butter (optional)
Virgin Olive Oil Salt
sauce Ingredients 1 jar piquillo
of
piquillo peppers 1 / 4
onion 1 / 2 bell pepper green or red
1 clove garlic 1 teaspoon paprika 2 tablespoons vera
home
tomato sauce 1 can of cream for cooking
Virgin Olive Oil Salt Preparation
Brown the garlic, onion and green pepper. Perretxikos Add shredded by hand and finally the meat. Saute a few minutes.
When ingredients are ready, add the flour and fry. Add, little by little whole milk with butter and no stirring until dough is filling a little thicker than a bechamel. Finally add salt
* At this point it is important to cook the dough so that the filling does not taste raw flour later.
When the filling is ready and cold, fill the peppers with care and reserve.
piquillo To make sauce, sauté garlic, pepper, onion and add the piquillo peppers with canning liquid. Add a teaspoon of paprika vera, homemade tomato sauce, a little salt and cook until peppers are tender.
When ready, add the cream and blend all until the piquillo sauce lightly.
With peppers accompany it;)
Ah, we also Negu accompanied by mushrooms. Although he is very much his own and prefers everything handsome pose is first sniff to find ^ ^
perretxikos
