TM
* 24 Piquillo peppers
'''For the Stuffing'''

* 200g Extra virgin olive oil
* 3 Cloves Garlic
* 500g desalinated Bacalao Salt cod, skinless and boneless
* Freshly ground black pepper, to taste
* Salt (depending on the saltiness of the Bacalao)
'''For the Sauce'''

* 50g Extra virgin olive oil
* 200g Onions
* 2 Cloves Garlic
* 100g Green peppers
* 100g chopped Tomatoes, ''canned''.
* 4 sachets Squid ink
* 1 teaspoon Salt
* 100g White wine
* Pepper to paste

===Method===
* Put the Peppers in the internal Steaming basket to drain the liquid
* Prepare the Stuffing. Drain well the desalinated Bacalao and dry it with kitchen paper. Reserve
* Next, put the Oil and the Garlic into the bowl '''6 minutes / Temp. Varoma / Speed 4'''
* When the machine has finished, push down any Garlic from the lid and the sides of the bowl.
* Incorporate the Bacalao '''1 minute / Temp. Varoma / Speed 4'''
* Blend '''Speed 6''' until you see that the mixture is uniform
* Adjust seasoning and leave to cool
* When the mixture is cold, stuff the Peppers and place in a Baking dish
* Prepare the Sauce. In the bowl, put the Oil, Onion, Garlic, the Pepper and the Tomato '''10 seconds / Speed 5'''
* Scrape down the lid and the inside of the bowl '''10 minutes / 100°C / Speed 2'''
* Add the ink, Salt, Wine and Pepper '''5 minutes / 100°C / Speed 1'''
* Chop '''30 seconds / Speed 5-10 progressively'''
* If the Sauce is too thick, add water to it and leave to Boil [100°C] for a few minutes
* This is a translation of a recipe in '''''Thermomix TM31 - Imprescindible para tu cocina''''' which is the book supplied with Spanish TMXs
#garlic #bacalao #sauce #stuffing #squid #thermomix #peppers #tomato #onions #baking #greenpeppers


______________________________