👨‍🍳 作り方

1. 1

   Prepare the salt cod: If using dried salt cod, soak it in cold water for 24-48 hours, changing the water several times, until desalted. Then, poach it gently in water or milk until cooked through. Drain and flake the cod, removing any skin or bones.

   💡 プロのコツ: Alternatively, use pre-desalted cod.
2. 2

   Make the béchamel sauce: Melt butter in a saucepan over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the warm milk until a smooth, thick sauce forms. Cook for about 5 minutes, stirring, until thickened.

4. 4

   Stir the flaked cod into the béchamel sauce. Season with nutmeg, salt, and pepper to taste. Mix well.

   💡 プロのコツ: Ensure the cod is evenly distributed.
5. 5

   Carefully stuff each piquillo pepper with the cod and béchamel mixture. Be careful not to overstuff or tear the peppers.

   💡 プロのコツ: Use a small spoon for stuffing.
6. 6

   Optional coating: Lightly dredge the stuffed peppers in flour, then dip in beaten egg, and dredge in more flour. This step is for a lightly fried finish.

   💡 プロのコツ: This step is optional; the peppers can also be baked directly.
7. 7

   To bake: Place the stuffed peppers in a lightly oiled baking dish. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through and lightly golden.

8. 8

   To fry (if coated): Heat a thin layer of olive oil in a frying pan over medium heat. Gently fry the coated peppers for 2-3 minutes per side, until golden brown and heated through.

   💡 プロのコツ: Fry gently to avoid breaking the peppers.
9. 9

   Serve the Pimientos Rellenos de Bacalao warm, as a tapa or a light main course.

   💡 プロのコツ: Can be served with a drizzle of olive oil or a light tomato sauce.