Roasted Veal Stuffed Piquillo Peppers
Pimientos de Piquillo rellenos
Piquillo peppers are a great example of the high quality canned vegetables that are found in Spanish pantries. Roasted and peeled and canned whole, they are served either cold as tapas, as part of first course salads, or hot in savoury dishes such as this one. You may roast Sheppard peppers as a substitute. Their long shape makes it easier to peel them, while keeping them whole.
Serves 6
1 lb / 500 gr ground pork or poultry
1 lb / 500 gr ground veal
5 garlic cloves diced
1 Tablespoon chopped parsley
1 small onion diced
½ Teaspoon nutmeg
¼ cup / 60 ml milk
½ cup / 125 ml bread crumbs
¼ cup / 60 ml tomato paste
1 Tablespoon salt2 Tablespoons olive oil
2 Tablespoons flour
½ cup / 125 ml water12 Piquillo peppers
½ cup / 125 ml olive oil
flour for dredging
2 eggs
Preheat the oven to 350 F / 180 C.
Fry the meat in a heavy bottomed casserole. Add the pork first, then the veal. If you are using poultry with the veal rather than pork, heat 2 Tablespoons of olive oil in the pan before adding the meat.
After 10 minutes, add the garlic, parsley, nutmeg, milk, tomato paste and the bread crumbs. While stirring well, continue to cook on low heat for 15 minutes or until the meat is cooked.
Remove the stuffing from the casserole and allow it to cool in a bowl.
In the same casserole add 2 Tablespoons olive oil. Heat while scraping the the bottom of the casserole, add the white wine and the water.
Using a tablespoon, stuff the peppers with the meat filling.
In a shallow bowl beat the eggs with a little water.
Heat the olive oil in a frying pan until shimmering.
Batter the peppers by dredging them in the flour and then the egg, then fry them 3 at a time over medium heat, transferring the stuffed peppers to a oven proof casserole when then are brown. Cover the peppers with the sauce that was made by deglazing the casserole.
Bake for 30 minutes. Serve hot.