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

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.