Peppers Brandade

This is an authentic Spanish vegetable selection that can be served simply with cheese, sliced ham, bread, and olives.

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 12 piquillo peppers
  • ½ lb. salt cod, soaked for 24 hours, water changed 4 times
  • 1 garlic clove, peeled
  • ⅓ cup whole milk
  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
  • ⅛ tsp. ground nutmeg
  • 1 tsp. ground black pepper
  • ½ tsp. salt
  • 1 lemon wedge
  • 1 Tbsp. extra-virgin olive oil

Directions

  • Preheat the oven to 350°F.
  • Put the soaked and drained salt cod into a pot with water to cover. Bring the water to a simmer and poach for 10 minutes. Drain and take out any bones or skin.
  • Put the poached cod in a food processor with the garlic. Pulse a few times, then add the milk and oil through the feed tube with the machine running to make a thick purée. Stop adding the liquid if it starts to get too loose.
  • Add the lemon juice, nutmeg, pepper, and salt and pulse to combine.
  • Drain the peppers of excess juices. Spoon brandade into each pepper, dividing it equally among the peppers, and place the stuffed peppers in a casserole dish.
  • Squeeze the lemon over the peppers and drizzle them with the extra-virgin olive oil. Bake for 10 to 15 minutes, until heated through. Serve warm.

Recipe Information

Serves: 4

Ingredients

  • 12 piquillo peppers
  • ½ lb. salt cod, soaked for 24 hours, water changed 4 times
  • 1 garlic clove, peeled
  • ⅓ cup whole milk
  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
  • ⅛ tsp. ground nutmeg
  • 1 tsp. ground black pepper
  • ½ tsp. salt
  • 1 lemon wedge
  • 1 Tbsp. extra-virgin olive oil

Directions

  • Preheat the oven to 350°F.
  • Put the soaked and drained salt cod into a pot with water to cover. Bring the water to a simmer and poach for 10 minutes. Drain and take out any bones or skin.
  • Put the poached cod in a food processor with the garlic. Pulse a few times, then add the milk and oil through the feed tube with the machine running to make a thick purée. Stop adding the liquid if it starts to get too loose.
  • Add the lemon juice, nutmeg, pepper, and salt and pulse to combine.
  • Drain the peppers of excess juices. Spoon brandade into each pepper, dividing it equally among the peppers, and place the stuffed peppers in a casserole dish.
  • Squeeze the lemon over the peppers and drizzle them with the extra-virgin olive oil. Bake for 10 to 15 minutes, until heated through. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat19g
Saturated Fat3.5g
Cholesterol30mg
Sodium1710mg
Total Carbohydrate14g
Dietary Fiber0g
Sugars1g
Protein13g