Ingredients:
2 piquillo peppers per person, 1 tin of tuna Cuca, 1 tin of anchovies Cuca, 1 medium size onion, 2 cloves of garlic, 1 spoonful of tomato sauce, 1 spoonful of pepper meat, ½ glass of milk, 1 or 2 spoonfuls of flour, ½ glass of fish stock (it can be dices), olive oil and salt.
. Cook the peppers. Once done, put them in a big dish
. On a frying pan we lightly fry the garlic and the onion, both very chopped. Once they are browned, we add flour stirring frequently
. Add the stock and the milk both hot, little by little and keeping on stirring. This way, we have the bechamel sauce. Once it starts boiling, let it cook for 3 – 5 minutes
. In a bowl we leave some béchamel sauce to prepare the pepper sauce
. Add the shred tuna and the anchovy fillets cut into slices
. Stuff the pepper with this mix
. To the bechamel sauce on the bowl add some spoonfuls of fish stock and a piquillo pepper. Use the mixer machine in order to get avoid a thick sauce
. Put almost all the sauce in a big dish, put the stuffed peppers on and all the rest of the sauce.
