There is a lot of variety that we can find in stuffed piquillo peppers. In Navara they are very common in many homes and restaurants and, among their varieties, some stand out more than others. On this occasion, we are going to prepare a recipe for peppers stuffed with black pudding to which, in addition, we will add a very soft velouté base.
To prepare the blood sausage, we will fry it in a delicious combination of vegetables that will give it the perfect touch of flavor to accompany these peppers. Follow us until the end and discover how to make black pudding stuffed peppers easily.
Ingredients to make black pudding stuffed peppers:
- 12 canned piquillo peppers
- 3 pieces of fresh onion blood sausage
- 1 piece of spring onion
- 1 piece of leek
- 3 garlic cloves
- 75 milliliters of white wine
- 500 milliliters of vegetable or vegetable broth
- 40 grams of cornmeal (⅓ cup)
- 200 milliliters of onata soy cream for cooking
- 100 milliliters of olive oil
- 1 dessert spoon of salt
- 1 bunch of fresh chives (to decorate)
How to make black pudding stuffed peppers:
The blood sausage must be of good quality, fresh and tender; you can also choose some type of blood sausage that goes well for the stuffing of the peppers, the Burgos blood sausage is one of them. Remove the skin from the blood sausage and crush its meat, reserve for later.
Chop the leek, the spring onion and the garlic cloves, all into small pieces, although you can grate them to make them finer and not find bits in the filling. Heat a frying pan and add a splash of oil.
Brown the cornmeal in the pan, very little so that it does not burn, and then add the white wine. Stir until the alcohol is gone, about 30 seconds. Next, add the rest of the ingredients. Prepare the hot vegetable broth, if by any chance you don’t have any homemade broth at the moment. Slowly pour over the dough in the pan and stir until completely diluted, forming a much lighter kind of bechamel, called velouté.
Next, add the soy cream (or cream if you have no other option). Keep stirring so that it integrates and forms the sauce with which it will look and perfectly accompany the peppers stuffed with black pudding.
Saute for 5 minutes the chopped vegetables that you had reserved together with the black pudding, stir so that it does not burn. It should be very juicy and tender, so lower the heat and stir while you cook the scrambled eggs.
Once this poaching time has elapsed, add 4 tablespoons of the velouté that you had previously prepared in the pan with the scrambled eggs, stir until mixed and very creamy. Preheat the oven on the grill with the included resistance only from above to 200 ºC.
In a baking dish, pour the remaining velouté cream and spread over its entire surface. Carefully fill each pepper and place it on the velouté layer. Next, take it to the oven and bake in the upper middle part, leave 7 minutes at 200 ºC. When removing them, pour chopped chives to decorate, serve hot along with a few slices of candeal bread.
