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Orange and Parmesan Salad

  ingredients for 4 servings 5 oranges. 3 salad tomatoes. pitted black olives. Parmesan cheese shavings. for the vinaigrette: 2 tablespoons mild wine vinegar. 8 tablespoons extra virgin olive oil. salt. chopped fresh parsley. preparation Start with the vinaigrette. Whisk the vinegar together with the oil until it's well blended, add a pinch of salt, and stir in the chopped parsley. Let it rest for at least 20 minutes before using — this gives the flavors time to marry. Peel the oranges down to the flesh, making sure you remove all the white pith, then slice them into rounds. Peel the tomatoes and dice them into small cubes. Divide the orange slices among the 4 plates, place the tomato cubes in the center, then scatter the olives and Parmesan shavings over the top. Finally, drizzle the vinaigrette over everything and serve right away while it's fresh.  enjoy!

Lenten Stew with Salt Cod and Tricked-Out Omelet



The "tricked-out" omelet was a clever trick we used back in harder times. When eggs were scarce or too costly, we'd stretch them by mixing in milk or water and a bit of flour. This way, the omelet went further and fed more mouths without breaking the bank.

Ingredients

for 4 people

  • 4 pieces of desalted salt cod 
  • 700g fresh spinach
  • 400g peas
  •  4 or 5 large potatoes
  • 4 spring onions 
  • 6 artichokes
  • 1 tsp sweet paprika
  •  flour
  • salt
  •  extra virgin olive oil
for the tricked-out omelet:
  • 4 eggs 
  • 100g milk
  • 75g flour 
  • salt
  • extra virgin olive oil
for the picada:
  • 2 small slices of bread, fried
  • 20 toasted and peeled almonds
  • a handful of pine nuts


PREPARATION

To make the tricked-out omelet, heat a good drizzle of oil in a pan. Beat the eggs together with the milk and flour, add a pinch of salt, and pour into the hot pan to make a flat omelet. When it's cooked through on one side, flip it and cook the other side. It should be fully set inside, not runny.
Rinse the spinach well. Blanch it in salted boiling water, then drain, cool, and squeeze out all the excess water. Chop it very finely.
Coat the salt cod pieces in flour, then dust them again and shake off any excess.
Fry them in very hot oil until golden on the outside and tender inside. Set aside.
Peel the artichokes and cut them into chunks. Drop them in cold water with a bit of parsley to keep them from turning dark. Then salt them, coat with flour, and fry in the same oil you used for the cod. Remove and set aside.
Add a bit more oil to the pot. Chop the spring onions into large pieces and cook them gently in the oil until they're soft and sweet.
Add the peas.

Then the spinach.
Add the torn potatoes, paprika, and salt.
Cover everything with water, put the lid on, and simmer gently, giving the pot a shake now and then.
While that's simmering, prepare the picada.
After about 15 minutes, add the fried artichokes and stir in the picada dissolved in a little of the cooking liquid. Simmer for another 5 minutes, then nestle in the salt cod pieces and keep everything at a gentle simmer for 10 more minutes.
Remove from the heat and serve straight from the pot, topping it with the omelet cut into pieces.
Enjoy!

Notes

The torn potatoes aren't cut all the way through with a knife. This way, they release more of their starch into the stew, making it silky and rich.
For those who are gluten-free, just use your favorite gluten-free flour.



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