Stuffed Piquillo Peppers with Serrano Ham (Pimientos del Piquillo rellenos de jamón)

Piquillo peppers are from the region of Navarre, especially from Lodosa, and they have what is called a "DO" (denomination of origin). I have to say that the best stuffed peppers I have ever had were in this town in a bar on the main square. I believe they closed some years ago but I do miss them. They were also deep fried. The stuffing for these peppers may vary from cod to chicken to ham.

Ingredients:


1 small jar piquillo peppers
2 spoons butter
3 tablespoons flour
2 cups hot milk
1 teaspoon nutmeg
1/2 pound serrano ham 


Start with a béchamel. In a pan put the butter and as it melts add the flour, stirring for a couple of minutes until it becomes smooth. Then add the hot milk and keep stirring it until it thickens. Lastly,  add the serrano ham and the nutmeg. Let the béchamel cool in the refrigerator so it will be easier to stuff the peppers.


In the meantime, make a very light béchamel but this time mix one pepper with the milk. Pour the pepper béchamel on a plate and add the stuffed peppers.