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Salt-Cured Black Olives in a Bag

ingredients 2kg fresh black olives. 1/2kg coarse salt. 1 orange (optional). extra virgin olive oil. preparation Start by rinsing the olives well under cold water, then dry them thoroughly with a clean kitchen towel. This is important because any moisture will interfere with the curing process. Mix the olives with the salt in a large bowl, making sure they're evenly coated. Pour everything into a sturdy plastic bag and seal it tightly with a clip or tie. Lay the bag flat in a shallow tray or dish (it might release a bit of liquid as the olives cure), and tuck it away in a kitchen cupboard or pantry. Somewhere dark and cool works best. Every 3 or 4 days, flip the bag over without opening it. This helps the salt work its way around all the olives. Keep this up for 4 weeks from the day you started. After the month is up, your olives will look nicely wrinkled and feel firmer. Rinse them under fresh water and place them in a bowl. Cover them completely with clean wa...

Hearty Noodle Soup with Spinach and Beans


With this cold weather, nothing beats a hearty, filling soup!

 

ingredients

serves 4
  • 150g short noodles (No. 4)
  • 200g fresh spinach, cleaned
  • 100g potato (peeled and cleaned)
  • 4 tablespoons cooked white beans
  • 100g onion
  • 1 clove of garlic
  • 2 tablespoons peeled and crushed or grated tomato
  • 1 teaspoon sweet paprika
  • 4 tablespoons extra virgin olive oil
  • salt
  • 1 liter vegetable broth or water
- if you've cooked the beans at home, use some of their cooking liquid mixed with the vegetable broth or water; if you're using canned beans, skip this step.

 

preparation

Clean the spinach and blanch it quickly in boiling water. Cool it down, then chop it finely. Squeeze out any excess water and set aside.
Finely chop the garlic and onion into very small pieces.

Cut the peeled potato into small cubes.
In a large pot or deep pan, sauté the onion, garlic, and potato cubes with the 4 tablespoons of olive oil for about 3 to 4 minutes...
Add the spinach and stir it around so it gets a bit of color from the sofrito, then stir in the tomato and paprika. Season with salt.
Let everything cook together over medium heat for 2 to 3 minutes. Now add the noodles and the beans.
Pour in the vegetable broth (or water) and let it simmer for 8 to 9 minutes, or whatever time your pasta package recommends.
Serve piping hot at the table.




Enjoy!


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