Pimientos de piquillo rellenos, con salsa de pimiento verde 
Stuffed Piquillo Peppers with Green Pepper Sauce
Cooking Instructions
- 1
From this 60-gram packet of ham, take half and chop it very finely, along with the mushrooms and garlic. Chop the shrimp as well, but not as finely.
- 2
In a pan with oil, fry the garlic first. Before it browns, add the mushrooms, and finally the shrimp. When everything is well cooked, add the flour and mix well (to avoid the taste of raw flour). Start adding the milk and mix everything well, continuing to add milk until you achieve a smooth texture that is neither too thick nor too thin (about 3 fingers' width of milk in a glass of water).
- 3
Stuff the peppers and place them on a plate. TO MAKE THE SAUCE: Fry the green peppers, and when they are soft, add the cup of wine and let it reduce. Blend the sauce and then strain it through a sieve to make it smooth and free of pepper skins. Pour the sauce in the middle of the plate. (I took advantage of the leftover mushroom filling with quail egg and only had to add the shrimp.)
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