Piquillo peppers stuffed with salt cod (Pimientos del piquillo rellenos)

1. Soak the salt cod for 24-36 hours, then remove skin and bones and flake it finely. Drain the piquillo peppers; you need 12 for stuffing and 4 for the sauce.

2. Cook the finely chopped onion in the olive oil for 8 minutes until translucent, add the cod and cook for 3 minutes.

3. Add the butter, sprinkle in the flour and stir for 2 minutes, then gradually pour in the 300 ml milk and cook for 8 minutes into a thick béchamel; taste and salt carefully. Let it cool a little.

4. Carefully fill the 12 peppers with a teaspoon and lay them in an oiled ovenproof dish.

5. For the sauce, blend the 4 peppers with the 100 ml milk until smooth, heat and pour around the stuffed peppers; warm them in the oven at 180 °C for 10-12 minutes.

6. Serve hot with the sauce.

Tip: Piquillo peppers are sold in jars, already roasted and peeled – if you can't find them, oven-roasted and peeled sweet red peppers work too.