Stuffed peppers with squid in its own ink - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Stuffed peppers with squid in its own ink. Shellfish, Hot, Basque cuisine
Ingredients
- Squid 1.0 kg
- Garlic, bulb 2.0 ud
- Onion 0.25 kg
- Green pepper 0.2 kg
- Squid ink 0.025 kg
- Fumet 0.5 l
- Green basque country peppers 25.0 ud
- Bechamel (roux 110) for villeroy or mousses 0.5 l
- Plain flour 0.05 kg
- Eggs 1.0 ud
- Panco 0.05 kg
- Spanish Alioli Garlic Mayonnaise Sauce 0.1 l
- Salmon roe 5.0 g
- Brote de brécol 5.0 g
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