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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...

Almond Carquinyolis



ingredients

for about 45-50 cookies
  • 400g pastry flour.
  • 100g almond flour (ground almonds).
  • 300g sugar.
  • 3 whole eggs.
  • 1 tsp bicarbonate of soda.
  • zest of 1 lemon.
  • 2 to 3 tablespoons of water.
  • 200g raw, blanched almonds.
  • 1 egg yolk for brushing (optional).

preparation

Mix both flours, the bicarbonate, and the sugar together...
add the 3 eggs and the grated lemon zest...

Knead the mixture, add 1 or 2 tablespoons of water and keep kneading. If the dough needs more water, add another tablespoon, and if necessary, one more after that.
This dough should be quite firm. I'll be honest — it's a bit tricky to work with at first because it sticks to your hands something fierce. But here's the trick: pop it in the fridge for a few minutes. The colder it gets, the easier it handles.
Fold in the raw whole almonds and shape the dough however you like.
Preheat your oven to 170°C, with heat from both top and bottom.
Divide the dough into two or three pieces, place them on a baking tray lined with parchment paper, and brush the dough with the beaten egg yolk...
Bake for 30 minutes, or until the dough turns golden brown.
Take them out and, while they're still hot — don't let them cool down — slice them into individual carquinyolis with a sharp knife...

Place them back on the tray, still on the parchment, and return them to the oven at the same temperature...

Let them toast for 5 or 6 minutes until nicely golden. Pull them out of the oven and let them cool completely.
Once they're cold, store them in an airtight container or a sealed plastic bag so they stay crisp and don't go soft...

Enjoy these traditional treats!
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