If you are looking for inspiration for Christmas, here I bring you an extremely delicious recipe that, for years, has become the star dish at our family gatherings. These are some piquillo peppers stuffed with vegetables and tuna bathed in a delicate bechamel sauce.
The most complicated part of this dish, or rather, the hardest part, is cutting the vegetables very small, although, if you are skilled with the onion knife or carving knife, that will not be a problem for you.
It is also entertaining when it comes to filling them, but you can always look for a charitable soul to help you in this task in exchange for a glass of good wine, it won't be that I don't give you ideas, eh?
- 6 or 8 spring onions
- 2 or 3 green bell peppers
- 3 or 4 cloves of garlic
- 2 tomatoes
- 1/2 kilo of canned tuna
- Whole piquillo peppers
- extra virgin olive oil
For the bechamel sauce:
- 50g of butter
- 50g of flour
- 1/2 liter of milk
- salt, pepper and nutmeg
- We chop the vegetables very fine, be careful, do not use a blender because we do not want to make a puree. We booked.
- In a frying pan , heat the oil. When hot, add all the vegetables and let them simmer slowly over medium heat, about an hour.
- Drain the tuna and crumble it, add it to the vegetables and mix well.
- We prepare the bechamel sauce, for this, we heat the milk in the microwave and reserve. Melt the butter over low heat and add the flour, stir and let it brown. Add the milk little by little and stir with a whisk. Season with salt and pepper to taste. If it is too thick, add more milk.
- We put a little bechamel in the mixture of vegetables and tuna. We remove everything well so that it is well linked.
- Add a couple of piquillo peppers or three to the remaining bechamel sauce and blend well. We booked.
- Drain the cans of piquillo peppers and proceed to fill them. We are placing them in a baking dish and when we have them all, we bathe them with the bechamel and bake at 200ºC for about 10 minutes.