Allioli and more

  Ingredients for 4 people 4 pig's trotters split lengthwise. 2 large onions. 2 garlic cloves. 5 ripe tomatoes. 100cc rancio wine. 500g cooked white beans. the cooking liquid from the beans. salt. freshly ground black pepper. extra virgin olive oil. flour. for the picada: 1 garlic clove. 25 or 30 toasted almonds. Preparation Ahead of time, cook your white beans - you can find instructions on how to do it properly here . Put the pig's trotters in a pot, cover them with water, and add one of the onions. Salt the water and boil until the meat is completely tender and falling off the bone. Once they've cooled enough to handle but aren't completely cold, carefully debone the trotters and pick out all the meat. Pat the meat dry, dust it with flour, and fry in a pan with olive oil until golden. In an earthenware casserole (or a good cast iron pot if that's what you have), use the same oil from frying the trotters to make a sofrito wi...

Ingredients Makes about 30 cookies 130g raw, unsalted pistachios. 1 whole egg. 200g melted butter. 100g sugar. 300g sifted cake flour. Preparation Beat the butter together with the sugar and whole egg until well combined. Add the pistachios, finely ground... Mix it all thoroughly, then work in the sifted flour with your hands. Shape the dough into a ball, cover it with plastic wrap, and let it rest somewhere cool but not in the fridge just yet... Roll out the dough with a rolling pin to about 1/2 cm thick. Here's a little trick: roll it between two sheets of parchment paper so it won't stick to your pin. Pop it in the fridge for 30 minutes. Cold dough is much easier to handle and cuts cleanly. Use a cookie cutter to cut out your shapes, then press a stamp gently on top of each one if you'd like. Arrange them on a baking sheet lined with parchment... Refrigerate them overnight. This step really helps set the shape and flavor. Preheat your oven to 180°C with heat from both to...

ingredients 4 fresh cod loins. salt. extra virgin olive oil. freshly ground black pepper. parsley. for the garnish: 150g Basmati rice. 3 ripe, firm tomatoes. 2 carrots. 1 onion. vinegar. salt. oregano. extra virgin olive oil. preparation Peel the onion , slice it into rounds, and place them in a bowl covered with vinegar for at least two hours. Rinse the onion slices well to remove the vinegar, then drain them thoroughly. Wash the tomatoes and cut them into cubes. Peel the carrots , dice them, and boil until tender. Drain and set aside. Cook the rice according to the package directions. Drain it and refresh under cold water. Put the rice in a large bowl along with the tomato, carrot, and onion slices. Season with salt and sprinkle with oregano and a generous drizzle of olive oil. Cook the cod loins on a very hot griddle with just a few drops of oil. Season lightly with salt and pepper, and just before taking them off the heat, scatter the chopped parsley over the top. Serve the cod a...

For dinner, here's a bread you can make in less than thirty minutes. No yeast needed, and no oven either! You cook them on a griddle — just a minute on each side — then fill them with whatever you fancy: vegetables, meat, or fish! Ingredients for 8 breads 2 low-fat plain yogurts. 350g flour. 1 and 1/2 teaspoons baking powder. 2 tablespoons olive oil. 1/2 teaspoon salt. 1 level tablespoon sugar. Preparation Put the flour in a bowl — make sure it's big enough to knead in. Add the rest of the ingredients and knead until everything is well combined. Turn the dough out onto a floured work surface and shape it into a ball. Divide it into 6 or 8 portions, roughly equal in weight, and roll each one into a ball. Let them rest for 10 minutes, then roll them out with a rolling pin until you have circles about 18 to 20 centimeters across.   If you're not cooking them right away, you can stack them on top of each other with parchment paper in betw...

This was our weekend supper pizza! You've got to try it with chanterelles — it turned out absolutely delicious! Ingredients for 2 pizzas 200g chanterelles. 3 spring garlic or garlic scapes. quail eggs. salt. olive oil. 150g shredded mozzarella cheese. for the dough 250g bread flour. 10g fresh yeast. 1 and 1/2 tablespoons olive oil. 160g water. 1/2 teaspoon salt. Preparation Dissolve the yeast in the warm water, then add the salt, oil, and flour. Knead it all together until you have a smooth ball of dough. Pop it in a floured bowl, cover with plastic wrap, and let it rest for about an hour to an hour and a half, until it's doubled in size. Once the dough has puffed up nicely, turn it out onto a floured work surface and divide it into two roughly equal pieces. Shape each one into a ball. Place each ball in its own floured bowl, cover them up, and let them rest for 12 hours. I always make the dough the day before — it just works better that way....

ingredients 3 large potatoes. 4 thin slices of Iberian ham. 3 whole eggs. 150g grated Emmental cheese. 250cc cooking cream (or evaporated milk, which works beautifully). 60g cake flour. salt. freshly ground black pepper. you'll also need: a 24cm non-stick cake pan. butter for greasing. flour for dusting. preparation Peel the potatoes and slice them thinly — about 1/2 cm thick works well. Boil them in salted water for 2 minutes — just enough to soften them slightly. Drain thoroughly and set aside. Preheat your oven to 180°C, with heat from both top and bottom. Grease the pan generously with butter and dust it with flour, shaking out any excess. In a mixing bowl, beat the eggs, then fold in the sifted flour, the potato slices, and the grated cheese. Season with salt and pepper to taste. Pour half of this mixture into the prepared pan. Lay the slices of Iberian ham over the top. Spoon the rest of the potato mixture on top, spreading i...

Ingredients For filling 12 cream puffs 250g mascarpone cheese. 150g heavy cream. 80g powdered sugar. One teaspoon vanilla extract. Grated lemon zest. You'll also need: Six figs. To make the cream puffs, you'll find the recipe here Preparation Put the mascarpone in a bowl, then add the grated lemon zest, vanilla, and powdered sugar. Mix it all together with a hand whisk until smooth. Whip the cream until it's nice and firm, then fold it into the mascarpone mixture. Spoon this cream into a piping bag. Slice off a small bit from the top of each cream puff and pipe in the filling. To finish, cut the figs into quarters (I peeled half of them), and place two quarters on top of each puff. Hope you enjoy these!

When it's chilly outside, nothing beats a warm salad to take the edge off! At a Glance Cost: €0.80 per person Time: 35 minutes Ingredients for 4 servings 4 slices of goat cheese log. 2 large apples. 4 slices of sandwich bread. butter at room temperature. oak leaf lettuce. escarole. black olives. for the vinaigrette 3 strawberries. 4 tablespoons of balsamic vinegar. 10 tablespoons of olive oil. freshly ground black pepper. salt. Preparation Rinse and dry the greens, then pop them in the fridge to stay crisp. To make the vinaigrette , chop the strawberries into small pieces. Put them in a bowl with the other ingredients, whisk everything together until it comes together nicely, and set aside. Using a cookie cutter, cut the sandwich bread into circles roughly the same size as your cheese slices. Spread butter on both sides of the bread rounds and toast them in the oven until golden on both sides. Peel the apples, scoop out the cores, a...

Ingredients for 4 people one pork loin, about 600 grams. "Dijon original" mustard. 120cc sweet sherry wine. chicken or vegetable broth. three Golden apples. dried apricots. dried prunes. salt. freshly ground black pepper. extra virgin olive oil. Preparation Tie the pork loin with kitchen string and rub it all over with the mustard. Season with salt and pepper, then brown it on all sides in a skillet or casserole with a splash of olive oil... Leave the meat right where it is, add the sherry, and let the alcohol burn off. Then pour in a ladleful of chicken broth along with the peeled apples cut into eighths, the prunes, and the apricots... Cover the pot and cook over low heat for 8 minutes, flip the meat, and cook another 8 minutes. Add more broth if things start looking dry. Don't cook it longer than that. When you slice into it, the pork should still be a little pink inside—that's when it's most tender. Turn off the heat and take the meat out of the pot. Let it co...