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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Tender Broad Beans with Pods 'en jota'


This is one of those dishes my mother used to make all the time. It's the kind of recipe that brings back memories of springtime in our kitchen, when the broad beans were at their best and she'd simmer them with whatever we had on hand.

ingredients

for 2 people
  • 400g tender broad bean pods (with the beans still small inside).
  • 2 tablespoons cooked white beans (homemade).
  • cooking liquid from the white beans (the canned stuff won't do here).
  • 200g lean bacon (cut into small pieces).
  • 2 spring onions.
  • 2 green garlic stalks.
  • salt.
  • plenty of freshly ground black pepper.
  • 50ml extra virgin olive oil.

preparation

Rinse the broad beans well. Without shelling them, cut the whole pods into chunks.
Slice the spring onions into thin strips and chop the green garlic into small pieces.
Heat the oil in a good-sized pot and lightly fry the bacon. When it starts to render its fat, add the spring onions. Once they begin to turn translucent, toss in the garlic.
Now add the chopped broad bean pods.
Keep everything frying gently for about 10 minutes, stirring now and then.
Stir in the cooked white beans along with a ladleful of their cooking liquid. Cover the pot and let it simmer until the liquid has reduced and the broad beans are nice and tender.
Bring the pot straight to the table while it's still piping hot.

Enjoy!

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