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
- 12 piquillo peppers
- 1⁄2 lb. salt cod, soaked for 24 hours, water changed 4 times
- 1 garlic clove, peeled
- 1⁄3 cup whole milk
- 1⁄4 cup olive oil
- 1 Tbsp. lemon juice
- 1⁄8 tsp. ground nutmeg
- 1 tsp. ground black pepper
- 1⁄2 tsp. salt
- 1 lemon wedge
- 1 Tbsp. extra-virgin olive oil
- 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.