Philadelphia and meat stuffed piquillo pepper

For 4 people

For the filling:

GR-250 Original Philadelphia
-Zanahoria 1
-Leeks 1
-2 Chopped piquillo pepper
-A jet of olive oil
-180 Gr. of besamel
-200 gr. of minced meat of beef
-Salt and pepper

For the besamel:

-500 ml. milk
-Harina GR. 65
-62 Gr. of butter
-Salt and white pepper

For the sauce:

-125 gr. piquillo pepper
-250 ml. cream
-30 Gr. of butter
-Salt

To batter:

-Flour
-3 Eggs
-Olive oil

Preparation

The design is simple, but must take care of some important details:

Chop the leek and the zanahoria, and sweat it in a Sauté with a jet of olive oil, sin that reaches a sudada take color.Una time well, add minced veal Sauté about 5 minutos.A continuation, add the peppers very chopped piquillo, Philadelphia and the besamel.Dejar minutes fire and put a salt point.

To make the besamel:

Bring to a boil the milk with the flour and the mantequilla.Sin stop moving with the help of a few rods until the start besamel a minutes of 30 cooking espesar.Dejar, aproximadamente.Apartar and mix with the fill.

To make the sauce:

Cook ingredients 20 minutos.Triturar.Una cold after the besamel, fill with the help of a small suckling piquillo pepper or manga pastelera.pasarlos lightly flour and egg mixture and FRY in hot oil, up dorar.Colocarlos paper drying kitchen. accompany them with the sauce of piquillos.El to trick conmuchagula.com

Let stand for the pepper until the next day, will be more tasty

Reading history

Group: first
Caloric value: high
Price: Medium
Food Base: pepper
Pairing: White wine
Author: Club Philadelphia

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