Salt Cod–Stuffed Piquillo Peppers with Bayonne Ham and Chile Sauce

Ingredients

  • 4 choricero or 3 dried red Anaheim or New Mexico chiles, stemmed
  • About ¾ cup [180 mL] rich chicken stock
  • ¼ cup [60 mL] olive oil
  • 1 medium sweet onion, diced
  • ½ medium red onion, diced
  • 3 garlic cloves, minced
  • 1½ tablespoons [25 mL] Bayonne ham or serrano ham or prosciutto, chopped
  • ⅓ cup [80 mL] prepared tomato sauce
  • Salt and black pepper to taste
  • Pinch of sugar
  • 12 ounces [340 g] dried salt cod, reconstituted ( see page 156for advance preparation)
  • 3 tablespoons [45 mL] olive oil
  • 1½ tablespoons [25 mL] all-purpose flour
  • 3 cups [720 mL] half-and-half, at room temperature
  • 16 canned or bottled piquillo peppers, drained About
  • 2 cups [480 mL] Biscayne sauce
  • Choricero or dried red Anaheim chiles, seeded and very thinly sliced, for garnish

Description

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