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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Spinach and Cod Cannelloni



Ingredients

for 34 to 36 cannelloni
  • about 40 cannelloni sheets ("El Pavo" brand).
  • 1kg fresh spinach.
  • a bunch of spring garlic.
  • a handful of pine nuts.
  • approximately 400g desalted cod (skin and bones removed).
  • salt.
  • extra virgin olive oil.

First béchamel for the filling:

  • 30g butter.
  • one tablespoon extra virgin olive oil.
  • 55g flour.
  • salt.
  • 1/2 liter milk.

For the topping béchamel:

  • 70g butter.
  • two tablespoons extra virgin olive oil.
  • 110g flour.
  • two small carrots.
  • two shallots.
  • 3/4 liter fish stock.
  • one teaspoon sweet paprika.
  • a pinch of ground white pepper.


Preparation

Heat a pan with a generous glug of oil and gently cook the cod, being careful not to overcook it.
Remove from the pan and when it's cool enough to handle, flake it into small pieces. Set aside.
Wash the spinach, blanch it in salted water, squeeze out the excess moisture, chop it finely, and sauté it in the same oil you used for the cod, along with the spring garlic cut into small pieces.
When the spinach is cooked through, add the pine nuts and the flaked cod.
Make the first béchamel and mix it into the spinach.
Cook the pasta according to the package directions.
Spread the sheets out on a damp kitchen towel and fill them with the spinach mixture.
Roll up the cannelloni...
and arrange them in an oven-safe baking dish, or in individual serving dishes.
Now we'll make the topping béchamel: Heat the oil and butter and sauté the shallots and carrots, both peeled and chopped very finely.
Add both types of pepper and the flour, stir well, and cook the flour briefly, stirring constantly.
Pour in the stock and cook, whisking with a hand whisk, until it thickens nicely.
Pour the béchamel over the cannelloni.
Heat in the oven just before serving...


Enjoy!
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