Stuffed peppers with pig trotters and boletus

120 min
Type of dish: Vegetables, Meats
Temperature: Hot
Allergens
Gluten
Gluten
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen mushrooms 0.2 kg
Spring onions 2.0 ud
Leek 1.0 ud
Frozen mushrooms 0.05 kg
Olive oil 0.1 l
Garlic, bulb 1.0 ud
Dijon mustard 21.5 g
Onion 0.3 kg
Green pepper 0.5 kg
Plain flour 0.03 kg
White stock 1.0 l
Chives 5.0 g
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud
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 13.35 g
Saturates 10.76 g
Monounsaturated fatty acids 11.11 g
Polyunsaturated fatty acids 4.99 g
Cholesterol 214.05 mg
Calcium 314.85 mg
Iron 10.65 mg
Zinc 6.27 mg
Vitamin A 329.24 ug
Vitamin C 356.56 g
Folic acid 261.18 ug
Salt (Sodium) 777.47 mg
Sugars 22.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.