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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...

Roasted Vegetable and Anchovy Flatbread



ingredients

for the dough (makes two flatbreads):

  • 500g bread flour.
  • 10g fresh yeast or 4g active dry yeast.
  • 300g warm water.
  • 1 teaspoon salt.
  • 1 tablespoon extra virgin olive oil.

for the topping:

  • 5 or 6 roasted red peppers.
  • 5 or 6 roasted eggplants.
  • 24 anchovy fillets in oil.
  • salt.
  • extra virgin olive oil.

preparation

First, roast your peppers and eggplants until their skins char and they become tender. Peel them once cool enough to handle and set aside. You can do this step well ahead of time if you'd like.
In a large bowl, mix together the flour and salt. Make a well in the center and pour in the yeast dissolved in the warm water. Start kneading gently with your hands, then add the oil.
Keep working the dough until it comes together into a smooth ball that doesn't stick to your fingers anymore.
Shape it into a nice round ball, place it in a large bowl that you've dusted with flour, and cover with plastic wrap.

Let it rest somewhere at room temperature for about an hour.

Look at that! The dough has doubled in size, just as it should.

Take the dough out of the bowl and divide it into two equal pieces. Shape each one into a ball.

Place them in separate bowls because they're going to puff up quite a bit again.

Cover both with plastic wrap and let them rest in a warm spot for three hours this time.

When the time's up, heat your oven to 250°C with both top and bottom heat on.

Working with one ball at a time, stretch and flatten the dough directly on a baking sheet lined with parchment paper.

Slide it into the oven and bake for 6 minutes. Then pull it out and arrange the roasted vegetables on top. Sprinkle with salt and drizzle generously with olive oil.

Pop it back in the oven and bake until the edges turn golden brown and the base is nicely crisped.

Once you take it out, arrange the anchovy fillets over the roasted vegetables while everything's still hot.


I hope you enjoy making this one!
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