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Salt Cod Brandade

Today I want to share how to make a proper salt cod brandade. It's straightforward to prepare, and you can use it to stuff all sorts of things — mushrooms, piquillo peppers, artichoke hearts, or simply spread it on a good slice of toasted bread. Let your imagination run wild! Ingredients 250g salt cod loin, soaked and desalted. 250g potatoes. 225ml milk. 100ml extra virgin olive oil. 1 small garlic clove. salt. Preparation Put the potatoes, skin on, in a pot and cover them with cold salted water. Bring to a boil, then let them cook for about half an hour — give or take, depending on their size. Once they're cooked through, make a puree by mashing them with a fork or running them through a potato ricer. Place the soaked cod in a pot and cover it with cold water. Bring it to a boil, then immediately turn off the heat. Leave it covered for 20 minutes so the fish gently softens. Remove the cod pieces and flake them, picking out any bones and skin as you go. ...

Warm Salad with Mini Fava Beans and Mushrooms


Today I'm bringing you a salad that can easily double as a main dish—and it comes together without any fuss at all.




Ingredients

For 4 people
  • 1 jar of mini fava beans confit in olive oil (400g).
  • 250g oyster mushrooms (or very small mushrooms).
  • 200g lean raw pork belly.
  • 2 cloves of garlic.
  • Black peppercorns.
  • Salt.
  • Olive oil.

 

Preparation

Start by placing the cleaned, whole mushrooms in a small pot along with the garlic cloves—unpeeled and whole—and 2 or 3 black peppercorns. Cover everything generously with olive oil.
Put the pot on the stove and once it starts warming up, turn the heat down to the lowest setting. Let it cook gently for 30 minutes, then set it aside.
Cut the pork belly into small pieces and fry them up in a pan. When they're golden and crispy, sprinkle with a bit of salt and take them off the heat.
Drain the oil from both the fava beans and the mushrooms.
Toss the crispy pork belly together with the fava beans and mushrooms in a bowl.
Drizzle a few drops of that lovely mushroom-infused oil over the top and serve while everything's still warm.

Enjoy!

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