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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Braised Veal with Pumpkin, Potatoes, and Dried Porcini


Ingredients

for 6 people
  • 1.5 kg stewing veal, cut into chunks (shin, chuck, or shoulder work beautifully).
  • 150 g lean bacon.
  • 40 g dried porcini mushrooms (or other dried mushrooms if you prefer).
  • 400 g pumpkin, peeled and cut into chunks.
  • 400 g potatoes, peeled and diced.
  • 1 leek.
  • 6 cloves of garlic.
  • 2 large onions.
  • Flour for dusting.
  • Meat broth.
  • 250 ml Port wine.
  • Chopped parsley.
  • Salt.
  • Freshly ground black pepper.
  • Extra virgin olive oil.

Preparation

Start by soaking the mushrooms in hot water for about 10 minutes until they soften up nicely.
Season the veal chunks with salt and pepper, then dust them lightly with flour.
Heat your casserole with a generous splash of olive oil and brown the meat in batches. Don't crowd the pan — add the meat bit by bit, giving the oil time to get sizzling hot again between additions. This way, each piece gets a proper golden crust.
Once browned, lift the meat out and set it aside for now.
Using the same flavorful oil, brown the bacon until it starts to crisp. Leave it in the pot and toss in the garlic, onions, and leek. Let everything soften together.
When the vegetables start turning translucent and sweet-smelling, stir in the parsley and the squeezed-out mushrooms. Keep the soaking water — we'll use it later. Cook for another 5 or 6 minutes to let those earthy mushroom flavors bloom.
Return the meat to the pot, pour in the Port, and let it bubble away for a few minutes so the alcohol cooks off and the wine concentrates.
Peel the pumpkin and cut it into good-sized chunks.
Add it to the pot.
Now pour in the broth along with that reserved mushroom water — enough liquid so it almost covers the meat.
Cover the pot and let it simmer for 30 minutes. I like to slide mine into the oven at 180°C because it cooks more evenly, but you can absolutely leave it on the stovetop if that suits you better.
After half an hour, add the peeled potatoes to the stew. Pop the lid back on and continue cooking until the veal is meltingly tender and the potatoes have soaked up all those good flavors.

Enjoy!
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