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Piquillo peppers from Lodosa stuffed with small cuttlefish
Servings:For 4 servings
Ingredients
Piquillo peppers from Lodosa stuffed with small cuttlefish
12 Piquillo peppers from Lodosa
12 small cuttlefish
1/2 kg tomatoes
1 onion
Olive oil
2 cloves garlic
2 boiled eggs
50 g minced Serrano ham
Salt

For the sauce

2 Piquillo peppers
1 onion
1 dl olive oil
3 cloves garlic
2 bay leaves
1 slice fried bread
1/2 kg tomatoes
The small cuttlefish ink
1 glass white wine
Salt and sugar
Directions
Trim the small cuttlefish. Remove the tentacles, chop and sautée in olive oil with onion until golden. Add the crushed tomato and season. Once the tomato is fried, add the ham and the minced boiled egg. Stir in the chopped cuttlefish and simmer until tender. Stuff the peppers with this mixture. Transfer to an ovenproof dish and bake in the oven for 10 minutes at gentle heat just before serving.

For the sauce

Sautée the minced onion in olive oil and set aside when golden. fry the whole garlic cloves and reserve. Fry the bread slice and reserve too. Fry the tomato in the remaining oil and add the peppers and the bay leaf. Season and add a pinch of sugar. When the stir fry is ready add the onion together with minced bread, garlic and the small cuttlefish ink. Dissolve the remainder of ink in the mortar with wine and add to the sauce. Simmer for 10 minutes. Remove the bayleaf and mix everything with a blender. Strain the sauce through a colander to obtain a soft cream.
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