Veal – Stuffed Piquillo Peppers

Name: Veal – Stuffed Piquillo Peppers (Pimiento de Piquillo Rellenos de Carne)
Yield: Serves 8 as a tapa, 4 to 6 as a light main course
Cuisine: Spanish
Ingredients: Finely minced fresh flat-leaf parsley or chives, for garnish; Finely minced fresh flat-leaf parsley or chives, for garnish; 1 pinch of hot paprika or cayenne; 2 teaspoons sweet (not smoked) paprika; 1 large tomato, cut in half and grated on a box grater, skin discarded; 3 piquillo peppers (from a can or jar), chopped; 3 medium-size garlic cloves, minced; ½ medium-size white onion, chopped; 2 tablespoons light olive oil; 2 large eggs, beaten; 1 small pinch of sugar; 1 teaspoon best-quality red wine vinegar, or more to taste; 3 tablespoons heavy (whipping) cream; ⅓ cup chicken stock or broth or water, or more if needed; ⅓ cup chicken stock or broth or water, or more if needed; ⅓ cup chicken stock or broth or water, or more if needed; ⅔ cup dry white wine; 1 pinch of hot paprika or cayenne; 12 ounces ground veal; 1 medium-size tomato, cut in half and grated on a box grater, skin discarded; 1 medium-size onion, finely chopped; 2 medium-size garlic cloves, minced; 4 tablespoons light olive oil, plus more for frying the peppers; 4 tablespoons light olive oil, plus more for frying the peppers; ⅔ cup whole milk; 16 to 18 whole piquillo peppers (from a can or jar), drained; 2 tablespoons all-purpose flour, plus more for flouring the peppers; 2 tablespoons all-purpose flour, plus more for flouring the peppers; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper

Pimiento de Piquillo Rellenos de Carne

Preparation info

Serves
8
as a tapa

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Stuffed piquillo peppers are enjoyed all over Spain, but nowhere are they more lovingly prepared than in the Basque Country, Navarra, and La Rioja. In these regions, the classic version usually involves a stuffing of seafood or meat that’s been fluffed up with béchamel sauce. The filled peppers are fried briefly after being coated in a simple egg batter, then finished in a creamy sauce in the oven.

Ingredients

Europe
Spain
Starter
Main course
Mediterranean

Ingredients

Method