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Tortellini with Prawns, Spinach and Pine Nuts

Ingredients For 3 people 500g four-cheese tortellini (fresh pasta). 350g fresh spinach. 300g peeled prawns. A handful of raw pine nuts. 1 spring onion. 4 tender garlic cloves, chopped. 5 sun-dried tomatoes in olive oil. 125ml evaporated milk. Freshly ground black pepper. Salt. Extra virgin olive oil. Preparation Wash the spinach, blanch it in salted boiling water, then cool it down quickly under cold water so it keeps that lovely bright green color. Chop it into small pieces, squeeze out any excess water, and set aside. Toast the pine nuts in a dry pan without any oil. Set them aside once they're golden. Season the prawns with salt and pepper, then fry them in a bit of oil for about a minute on each side. Take them off the heat and set aside. In the same pan, adding a bit more oil if needed, sauté the onion, chopped very fine. When it turns transparent, add the spinach and tender garlic. After three or four minutes, toss in the chopped sun-dried tomatoes. Cook for another 2 or 3 mi...

Sardine and Escalivada Coca


This is our classic escalivada coca - perfect for a festive supper!

Ingredients

coca size: 35x40 cm

for the dough:

  • 300g bread flour.
  • 10g fresh yeast.
  • 1/2 tsp salt.
  • 230g warm water.
  • 150g extra virgin olive oil.

for the topping:

  • 4 large red peppers, roasted.
  • 3 large eggplants, roasted.
  • 18 to 20 fresh sardines.
  • salt.
  • extra virgin olive oil.

Preparation

Here you can see how to roast the peppers and eggplants. Set them aside.
Clean the sardines - remove heads, guts, and bones. Set aside.
To make the dough, dissolve the yeast in a bowl with the warm water. Add the flour and salt, then work it with your hands for 5 or 6 minutes. Don't be surprised - it'll be quite sticky, but resist adding more flour.
After an hour, add the oil and knead again until it's well incorporated. The dough will still be sticky - that's how it should be.
Cover the bowl and let it rest for another hour.
When the hour is up, turn the dough out onto a floured work surface and knead it again. Go easy on the extra flour - the less you use, the better.
Preheat your oven to 250°C.
Shape the dough into a ball...
Let it rest for 10 minutes, then roll it out with a rolling pin to whatever shape you like - round, square, rectangular. Place it on a baking sheet lined with parchment paper.
Put the coca in the oven and bake for 6 or 7 minutes. Take it out and top it with the sardines and roasted vegetables. Season generously with salt and drizzle plenty of olive oil over everything.
Pop it back in the oven and bake until the dough turns golden brown.
Give it another drizzle of olive oil and serve.

Enjoy!
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