Preparation time: 15 min - Cooking time: 25 min
People 6
Ingredients
18 piquillo peppers
1 cebolla great
Extra virgin olive oil
250 g minced beef
250 g lean minced pork
1 teaspoon paprika sweet
200 g bechamel sauce
Flour (XNUMXg)
2 eggs
150 g tomato sauce
100 g meat juice
Sal Island
Crafting
Peel and chop the onion finely and sauté with a little oil without letting it color. Add the beef and pork and cook over low heat until the meat is done.
Add the paprika, stir and add the bechamel sauce. Mix, season and let it cool.
Put in a pastry bag and fill with the piquillo peppers. Dredge in flour, shake to remove excess, and then in the beaten eggs. Fry in plenty of hot oil until golden brown on all sides. Drain on absorbent paper.
Heat the tomato sauce with the meat juice and serve with the peppers.
Note:
To make the béchamel: 20 g flour + 20 g butter + 160 g milk + salt + pepper + nutmeg: heat the butter over medium heat, add the flour and cook for a few minutes; Add the cold milk and cook, stirring constantly with whisks, until smooth, shiny and creamy. Season.
See all recipes with origin: La Rioja
