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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Cod with Black Spaghetti




ingredients

for 4 people
  • 600g black spaghetti.
  • 4 pieces of fresh cod (skinless and boneless).
  • 3 cloves of garlic.
  • 400g spring onions.
  • 1 small green pepper.
  • 4 tablespoons tomato sofrito.
  • 1 tsp ñora pepper pulp.
  • 100ml dry white wine.
  • 1.5 liters fish stock (approximately).
  • 120g grated mozzarella cheese.
  • salt.
  • 80ml extra virgin olive oil.

preparation

Start by making the fish stock using the cod head, bones, and skin, along with some onion, leek, and carrot. Strain it well and set aside.
Heat the oil in a large pot and gently sauté the spring onions, garlic, and green pepper, all finely chopped.
Once everything is soft and golden, add the white wine and let it evaporate for a few minutes. Then stir in the ñora pulp and tomato sofrito.
Mix everything together well, then add the cod cut into generous bite-sized pieces...
Pour in the hot fish stock, bringing it just to the boiling point.
Once it starts bubbling, add the black spaghetti and cook over high heat according to the package instructions.
Stir two or three times with a wooden spoon throughout cooking. If it looks too dry, add a bit more stock.
Just before taking the pot off the heat, sprinkle in the mozzarella and stir one more time so the cheese melts beautifully into the sauce.
Serve this right away while it's piping hot...


enjoy!!

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