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Stuffed Potatoes with Vegetables and Porcini Sauce

Ingredients for 4 people 4 medium potatoes. 1 large eggplant. 1 red bell pepper. 2 green Italian peppers. 1 onion. 3 garlic cloves. salt. extra virgin olive oil. shredded mozzarella cheese. For the porcini sauce: 20g dried porcini mushrooms. 250g water to rehydrate the mushrooms. 1 carrot. 1/2 tablespoon cornstarch. Preparation Boil the potatoes in their skins for 30 to 35 minutes. Check that they're fully cooked, then take them off the heat and let them cool completely — it's best to leave them in the cooking water while they cool. Once they're cold, peel them and carefully hollow them out, leaving sturdy shells. Set the scooped-out potato flesh aside — we'll use it for the filling. Rinse the eggplant and cut it into small cubes. Put the cubes in a bowl, sprinkle with salt, and cover. Let them sit for a few minutes to release their bitter liquid. Wash the peppers, remove the bitter white pith from inside, and cut them into small cubes. Chop the garlic and onion into sm...

Cod and Bean Casserole






Ingredients

For 4 people
  • 800g cooked white beans with their cooking liquid.
  • 4 pieces of desalted cod.
  • 4 tablespoons homemade tomato sauce.
  • 1 and 1/2 onions.
  • 2 cloves of garlic.
  • 100cc dry white wine.
  • Flour.
  • 4 eggs.
  • Salt.
  • Extra virgin olive oil.

Preparation

You'll find the recipe for cooking dried beans here.
Dust the cod pieces with flour and fry them. Set aside.
In the same pot with the oil from frying the cod (add more if needed), sauté the garlic cloves and onion, all finely chopped.
Once the sofregit is nicely cooked, add the wine and tomato sauce, and let it simmer for 10 more minutes. Add the beans along with their cooking liquid.
Let it cook for 30 minutes, then nestle the cod pieces into the beans and crack the eggs between the pieces of fish.
Cook for another 10 minutes or so, until the egg whites are set.
Serve piping hot at the table.

Enjoy!

Details

Cost: €2.70 per person
Preparation time: 70 minutes

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