Entree: France – Basque Country – Piquillos Farcis (Roasted piquillo peppers stuffed with a salted-cod and potato brandade and baked in a light cream gratin)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 3 min

Total 1 hr 13 min

Ingredients

- 12 piquillo peppers, drained, approx. 8 oz (225 g)
- 10 oz (280 g) salted cod (bacalao), soaked and desalted weight after soaking
- 8 oz (225 g) Yukon Gold potatoes, peeled and cubed
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup (60 ml) heavy cream
- 1 egg yolk
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (3 g) fine sea salt, or to taste after cod desalting
- 1 tbsp (15 g) unsalted butter
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1/4 cup (25 g) grated Manchego or Parmesan cheese
- 1 tbsp (15 ml) olive oil for baking dish

Instructions

1. Rinse salted cod under cold water and soak in fresh water for 24 hours, changing water 2–3 times; drain, then poach the cod gently in simmering water for 6–8 minutes until flaky. Flake and remove any skin or bones.
2. Boil potatoes in salted water until tender, about 12–15 minutes; drain and mash smooth. In a skillet, warm 3 tbsp olive oil, add garlic and cook 30 seconds, then add flaked cod and mash together with potatoes until well combined.
3. Stir in 1/4 cup heavy cream, egg yolk, parsley, lemon juice, salt and pepper; adjust seasoning. The mixture should be moist but spreadable.
4. Preheat oven to 375°F (190°C). Brush a shallow baking dish with 1 tbsp olive oil. Gently fill each piquillo pepper with the brandade mixture and arrange seam-side down in the dish.
5. In a small saucepan, melt butter over medium heat, whisk in flour to form a roux, cook 1 minute, then slowly whisk in milk until smooth and slightly thickened; simmer 2–3 minutes. Stir in 1/4 cup grated cheese and remove from heat.
6. Pour the cream sauce lightly over the stuffed peppers and sprinkle remaining cheese on top. Bake 12–15 minutes until warmed through and the top is lightly golden.
7. Let rest 3 minutes, garnish with additional chopped parsley and serve warm with crusty bread or potatoes.