Piquillos Rellenos de Verduras

Ingredients

• 16whole piquillo peppers — drained
• 2zucchini — finely diced
• 1eggplant — finely diced
• 1onion — finely chopped
• 150 gmushrooms — finely chopped
• 40 gunsalted butter
• 40 gall-purpose flour
• 400 mlwhole milk
• 100 mlvegetable broth — for the piquillo sauce
• 4 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the vegetables. Dice 2 zucchini, 1 eggplant, and 1 onion into small, even pieces, and slice 150 g of mushrooms. Season the vegetables with fine sea salt and black pepper to taste, ensuring they are well-coated. This will help draw out moisture and enhance their flavors during cooking.
2. In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the diced onion and cook gently until it becomes translucent and soft, about 5 minutes. The goal is to soften the onion without browning it, which will create a sweet and mellow base for the filling.
3. Add the diced zucchini, eggplant, and sliced mushrooms to the skillet. Continue to cook over medium heat, stirring occasionally, until the vegetables are tender and have released their moisture, about 10 to 15 minutes. The vegetables should be soft and melded together, creating a cohesive filling.
4. In a separate saucepan, melt 40 g of unsalted butter over medium heat. Once melted, add 40 g of all-purpose flour and stir continuously to form a smooth paste, or roux. Cook the roux for about 2 minutes, until it turns a light golden color, which indicates the raw flour taste has cooked out.
5. Gradually whisk in 400 ml of whole milk and 100 ml of vegetable broth into the roux, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon. This béchamel should be smooth and creamy, providing a rich binder for the vegetable filling.
6. Combine the cooked vegetables with the béchamel sauce in the skillet, stirring until everything is well incorporated. Taste and adjust the seasoning with additional salt and black pepper if needed. The mixture should be creamy and well-seasoned, ready to be stuffed into the peppers.
7. Carefully fill 16 whole piquillo peppers with the vegetable and béchamel mixture. Arrange the stuffed peppers in a single layer in a baking dish. Bake in a preheated oven at 180°C (350°F) for about 15 to 20 minutes, until the peppers are heated through and the tops are slightly golden.
8. Serve the Piquillos Rellenos de Verduras warm, accompanied by good bread. The peppers should be tender and the filling creamy, offering a comforting and satisfying dish that reflects the everyday cooking of Navarra.