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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...

Mushroom Crêpes Filled with Spinach


 

Ingredients

For the crêpe batter:

  • 5 fresh mushrooms.
  • 2 shallots.
  • Chopped parsley.
  • 100cc dry white wine.
  • 250cc milk.
  • 3 whole eggs.
  • 125g all-purpose flour.
  • A pinch of salt.

You'll also need:

  • Butter for cooking the crêpes.
  • A few extra mushrooms.

For the filling:

  • 300g fresh spinach.
  • 2 spring garlic.
  • Salt.
  • Extra virgin olive oil.

 

Preparation

Rinse the spinach well and sauté it with the spring garlic. Set it aside for later.
To make the crêpes: Sauté the shallots (peeled) and mushrooms (cleaned), everything chopped into very small pieces.
Toss in the chopped parsley, then pour in the wine. Add salt and let it cook until all the liquid has evaporated.
In a separate bowl, whisk together the eggs, milk, salt, and flour. Stir in the sautéed mixture and make your crêpes.
If you need a hand with the technique, check out this link for step-by-step instructions on making crêpes just right.
Fill each crêpe with the sautéed spinach, then serve them topped with the remaining mushrooms — slice them thin and fry them up until golden.
 
Hope you enjoy this one!

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