Peppers stuffed with stockfish
Instructions
STUFFED PEPPERS 05790 BACCALA ' INGREDIENTS for 4 PEOPLE 500 g desalted baccalà, 10-15 peppers, onion, 2 cloves of garlic, a carrot, a tomato, 1 tablespoon flour, a satin satin spoon cornstarch, milk, salt.
In a saucepan, Golden, a clove of garlic with 1/2 onion, then add the chopped salt cod, dusted with flour and FRY for a few seconds before pouring the milk needed to obtain a dough with which you will fill the peppers.
Add salt, pepper and keep aside.
In another saucepan, add the carrot, onion and 1/2 l? atro clove of garlic.
Add the chopped tomato and wine, leaving reduce for 2 minutes.
Stir the cornstarch dissolved in half a glass of water and, once it begins to boil, pass the sauce through a potato masher and put it in a saucepan.
Salted, and settle over the peppers.
Cook in the oven at medium temperature for 10 minutes and serve in the same casserole.
