Piquillo peppers are a specific type of sweet pepper grown in Navarra, in the southern part of the Basque Country in Spain. Roasted red peppers could be used as a substitute, but are usually much larger than piquillo peppers.
Makes 28 peppers
- 2 cups whole milk
- 2 cups half-and-half
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 9 ounces chopped frozen spinach, thawed
- 3/4 cup flour
- 1 tablespoon salt
- 2 8-ounce jars roasted whole piquillo peppers, drained and patted dry
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 4-ounce can tomato sauce
- 1/4 cup white wine
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup fresh parsley, chopped
Heat the butter and olive oil in a thick-bottomed skillet over medium heat until butter is melted. Add the chopped onion and sauté until softened, about 8 minutes. Add the spinach (you may use any protein or vegetable in place of spinach) and cook for about 4 to 5 minutes. Add the flour to make a thick roux.
Add the milk mixture one ladle at a time, mixing well before adding more. Stir this mixture (or masa, as it is called in Spanish) every 2 to 3 minutes. Cook at a low simmer until the masa begins to pull away from the sides as you stir it, approximately 6 to 8 minutes. Add salt as needed. Refrigerate the masa for 30 minutes to 12 hours.
Preheat oven to 400 degrees F.
Reserve 4 piquillo peppers for the sauce. Pipe approximately 2 tablespoons of bechamel into each of the remaining peppers. Bake for 30 minutes.
Heat the olive oil in a sauté pan over medium heat. Add the garlic. When the garlic begins to dance, add the sliced peppers and juice from the tomato sauce. Allow to simmer for 5 to 7 minutes.
Add the white wine, tomato sauce, salt, and sugar. Cook for about 3 more minutes. Purée with a hand blender.
Add the warm sauce on top of the piquillos and garnish with chopped parsley.
