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Mushroom and Chestnut Cream Soup

ingredients for 4 people 750g mixed mushrooms. 150g chestnut purée. 1 onion. 1/2 leek (white part only). 1 potato (about 120g). 1 liter vegetable or chicken stock. 80cc extra virgin olive oil. salt. freshly ground black pepper.   preparation Wash the chestnuts and with a sharp knife, make a cut in each one — don't cut too deep or they'll split, you just need to pierce through the outer shell. Bring a pot of water to a boil and add the chestnuts, letting them bubble away for 5 to 8 minutes. Being careful not to burn your fingers, peel them one by one with a knife. The outer skin comes off easily enough; the inner skin, well, if your chestnuts are fresh and good quality, that'll take a bit more patience, but they turn out beautifully... Now they're ready to freeze, preserve in syrup, or in this case, turn into purée . Simmer them with a bit of water until they're completely soft, then blend them smooth. Fry the mushrooms in a deep pan wi...

Crispy Chicken Wings with Samfaina







Ingredients

for 4 people
  • 2 or 3 chicken wings per person.
  • 4 eggs.
  • 4 large potatoes.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

for the samfaina:

  • 1 zucchini.
  • 2 green peppers.
  • 1 red pepper.
  • 1 medium onion.
  • 3 ripe tomatoes.
  • salt.
  • 1 tsp sugar.
  • extra virgin olive oil.

 Preparation

Start by washing the potatoes and placing them in a pot covered with cold salted water. Let them boil for about 30 minutes, then drain and set them aside to cool completely.
While the potatoes are cooling, fry the chicken wings in a wok or deep skillet. You want them nice and crispy, so don't rush this step. Season with salt and pepper, then remove them from the oil and set aside.
Now for the samfaina: slice the onion into thin strips, and cut the zucchini and peppers (cleaned and seeded) into matchsticks.
Use the same wok with the oil from frying the wings. Heat it up and start by frying the onion for about 2 minutes. Then add the peppers, and after another minute or so, toss in the zucchini. Add a pinch of salt.
Cook over medium heat until the vegetables are tender. Then add the tomatoes (peeled, seeded, and grated) along with that teaspoon of sugar. Keep cooking until the sauce reduces and turns thick and glossy.
Once the potatoes have cooled down, peel them and cut them into large, chunky pieces. Fry them in a deep pan with plenty of oil until golden and crispy. Drain well on paper towels and sprinkle with salt.
Fry the four eggs sunny-side up, keeping the yolks runny.
To serve, spoon a couple of tablespoons of samfaina onto each plate.
Arrange the crispy chicken wings, fried potatoes, and a fried egg on top. That runny yolk mixing with the samfaina is just perfect.

Enjoy!







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