Piquillo Peppers Stuffed with Salt Cod Brandade
- Ingredients:
- 1/2 pound salt cod
- 1/4 teaspoon black peppercorns
- 2 sprigs thyme
- 1 head garlic
- 1/2 cup cream
- 6 tablespoons extra virgin olive oil
- 3 cups milk
- 1/2 pound Yukon potatoes
- 12 piquillo peppers
- Soak salt cod in cold water to cover for about 12 hours, changing the water twice during this period.
- Pour cream into a small saucepan, and add half a head of garlic. Bring to a boil, then turn heat to a minimum and infuse for 45 minutes. At the same time, pour 1/4 cup of olive oil into a small saucepan and add the other half head of garlic. Heat until garlic starts to sizzle, reduce heat to very low and infuse for 45 minutes. Strain cream and oil separately, and keep them warm.
- Combine 2 cups of the milk, and the cod in a medium saucepan. Bring to a boil, lower heat and cook until cod flakes easily, about 15 minutes. While cod simmers, cook potatoes. Bring to a boil, and simmer for 10 to 15 minutes, until potatoes are tender.
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- Drain cod and potatoes, and transfer to a food processor. With machine running, slowly add the infused oil, followed by the cream. Pulse until smooth, then season with pepper to taste. Use a small spoon stuff 8 of the peppers with this mixture. Cover with plastic wrap, and refrigerate until ready to serve. (You can prepare the dish several hours in advance up to this point.)
- Preheat oven to 250 degrees. Warm 1 tablespoon of the olive oil in a medium skillet over medium heat. Add stuffed peppers, and transfer to the oven for 20 minutes.
Recipe from New York Times
