Stuffed peppers with pig trotters and boletus

120 min
Type of dish: Meats, Vegetables
Temperature: Hot
Allergens:
Eggs
Eggs
Gluten
Gluten
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen mushrooms 0.1 kg
Garlic, bulb 1.0 ud
Spring onions 1.0 ud
Leek 0.5 ud
Plain flour 0.05 kg
Eggs 2.0 ud
Sugar 0.01 kg
0.01 l
Olive oil 0.1 l
Dijon mustard 40.0 g
Chives 5.0 g
Purple onion from Zalla 0.25 kg
Small golden apple 0.038 kg
Bread 6.25 g
White stock 0.25 l
Elaboration

For the trotters:

  • Cook the trotters together with some vegetables in the pressure cooker for about one and a half hours.
  • Make a white stock that will be used later for the sauce, using only a small amount of the cooking broth from the trotters.
  • Once the trotters have been cooked, bone them and finely chop with an onion knife, set aside.

For the stuffing:

  • Chop spring onions and leeks into brunoise and slowly soften them in oil.
  • Add the mushrooms cut into small cubes, leave to cook and season with salt.
  • Add the chopped trotters, frying everything together and seasoning with chopped parsley or chives.
  • Slightly bind with flour to lock in the filling, cool.

 For the peppers:

  • Fry the peppers in hot oil, cool in water with ice and peel.
  • Stuff the peppers with the help of a piping bag or a spoon and set aside.
  • If there are no local peppers, you can use piquillos and batter them.

 For the sauce

  • Chop onion into brunoise and soften in oil, add the green pepper.
  • Once tender, bind it with flour and add the white stock.
  • Leave to cook for half an hour and add salt.
  • Add the cream and leave to reduce for 5 more minutes and blend through the thermomixer.
  • rectify the salt.

 SET UP

  • Batter and fry the peppers.
  • Heat the sauce.
  • Add sauce to the bottom of the dish and decoratively place the peppers on top.
  • Decorate the dish with a mustard and vinegar emulsion, sprigs of thyme and chopped chives.
Nutritional information (1 portion)
Fiber 4.64 g
Saturates 7.02 g
Monounsaturated fatty acids 12.17 g
Polyunsaturated fatty acids 3.38 g
Cholesterol 198.92 mg
Calcium 155.63 mg
Iron 4.55 mg
Zinc 3.32 mg
Vitamin A 144.65 ug
Vitamin C 89.18 g
Folic acid 97.26 ug
Salt (Sodium) 942.73 mg
Sugars 8.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.