Pebrots de Piquillo Farcits amb Brandada (Piquillo Peppers Stuffed with Salt Cod Purée)
This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 1 lb. salt cod
- 1 bay leaf
- 4 russet potatoes, peeled, boiled, and mashed
- 4 cloves garlic, peeled and minced
- 1 cup mild, extra-virgin olive oil
- Salt and freshly ground black pepper
- 16-24 piquillo peppers
- Extra-virgin olive oil
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