Colours are so important to me. Green gives me freshness, Red gives me energy and White gives me peace of mind. Perfection on a plate ;D.
Did you know that depending on the colours you use to decorate your home you can drive your emotions one way or the other?
My living room for example has light orange/salmon walls, a green sofa, red curtains, brown furniture and beige floor… nearly the same combo of the dish ;D… and it’s the best place of the world for my family and me! Pimientos del Piquillo are these little red roasted peppers that are sold in cans and are extremely flavourful and tasty. A knowed Spanish tapa is Stuffed Pimientos del piquillo with cod brandade. The brandade I made for this recipe is not the real one but is also good. This version uses potatoes and shrimps and it might be a bit easier to perform.
So, I’m sending the dish over to the Leftover Queen Royal Foodie Joust because this month the “ingredients” are: Red, Green and White. Red for Piquillos, Green for the Parsley sauce and White for the Brandade :D. Come join us… it’s so much fun!
Ingredients for 4 servings:
Brandade: 320 grs of desalted cod, 500 grs of potatoes, 3 garlic cloves, 8 fresh shrimps, salt, black ground pepper and olive oil.
- In a big sauce pan drop some olive oil (8 table spoons aprox) and when hot, cook the shrimps (previously cleaned) slightly. 30 seconds each side should be enough. Reserve the shrimps on a plate and strain the oil and reserve too.
- Clean the potaotes under tap water and boil in a pot until they are completely cooked. Peel and blend them. Reserve.
- Take the reserved oil and pour in a clean sauce pan, when hot cook the choped garlics until fragant and add the desalted cod. It’s important that you dry the cod first. Use some clean kitchen clothes for example.
- Stir at medium heat until the cod breaks into little pieces. Add 1/2 a liter of water and let it boil for 10 minutes. Add the potates and use a food processor to blend it all.
- Get a big recipient ready with cold water and icecubs and cool the cod and potatoes brandade in a Bain Marie. Add the shrimps bodies cut in dices. Taste it and only if necessary add some salt and black ground pepper. When cold, place in the fridge until you use it.
Parsley sauce: 50 grs of garlic, 50 grs of fresh parsley, 20 grs of pine nuts, olive oil, salt.
- Pour two table spoons of olive oil in a frying pan, when hot add the chopped garlic and parsley. Fry with medium heat until garlic gets a bit golden. Add the pine nuts. Stir and add 200 ml of water.
- Cook for 5 minutes.
- Blend, strain, taste and add salt if necessary. Reserve.
Assemble the dish: 1 can of Piquillo Peppers, parsley sauce and cod brandade.
Take the piquillos and stuff them with the brandade. Pour some parsley sauce over the plates and place the piquillos on top. Serve cold.
You can also have them as a tapa and serve over a slice of bread.