Filled piquillo peppers with minced meat
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Ingredients for 5 portions
Calculate portions
Piquillo peppers
15.0 ud
Garlic, bulb
1.0 ud
Onion
0.15 kg
Minced meat
0.3 kg
Table salt
10.0 g
Ground white pepper
0.5 g
Tomato sauce
0.015 l
Plain flour
0.012 kg
Eggs
1.5 ud
High oleic oil
0.15 l
Parsley
1.25 g
Plain flour
0.004 kg
Margarine
0.004 kg
Table salt
0.1 g
White stock
0.1 l
Onion
0.005 kg
Garlic, bulb
0.008 ud
Green pepper
0.003 kg
Diced tomato
0.02 kg
Sunflower oil
0.001 l
Table salt
0.007 g
Sugar
0.0 kg
Garlic, bulb
0.5 ud
Onion
0.1 kg
Green pepper
0.015 kg
White wine
0.025 l
Plain flour
0.012 kg
Sunflower oil
0.025 l
Tomato sauce
0.05 l
White stock
0.75 l
Table salt
3.75 g
Elaboration
To make the spanish sauce (fast way).
To make the sauce velouté from the stock:
- Make a roux with 70 g of flour and 70 g of butter per each litre of white stock.
- Add in some tomato sauce to colour the sauce.
To make the filing of the peppers:
- Sauté the garlic and onion cut into brunoise, add in the minced meat. Sauté and season with salt and pepper.
- Deglaze and add in the tomato velouté. Allow to cool.
- Fill the peppers, coat them with egg and breadcrumbs and fry.
PLATING
- Pour some Spanish sauce over the peppers and let this cook for 5-10 minutes.
- Place the peppers on a plate (3 per person) and pour some sauce over them.
- Lastly, decorate with chopped parsley.
Nutritional information (1 portion)
Energy
426.73
kcal
Carbohydrates
24.17
g
Proteins
17.42
g
Lipids
27.54
g
Fiber
7.68
g
Saturates
7.1
g
Monounsaturated fatty acids
12.85
g
Polyunsaturated fatty acids
5.97
g
Cholesterol
105.28
mg
Calcium
218.05
mg
Iron
4.93
mg
Zinc
2.71
mg
Vitamin A
319.82
ug
Vitamin C
55.41
g
Folic acid
171.15
ug
Salt (Sodium)
1167.32
mg
Sugars
15.67
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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