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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...

Multicolored Salad






 

 

 

 

 

 

Ingredients

  • Baby spinach leaves
  • Lamb's lettuce
  • Mixed lettuces, finely chopped
  • Onion (optional)
  • Fresh cheese
  • Pomegranate seeds
  • Walnuts
  • Anchovies
  • Olive oil, salt, and caramelized vinegar

Preparation

  1. Remove the anchovies from their oil.
  2. Slice the cheese into rounds.
  3. Arrange all the solid ingredients on your serving plate.
  4. Dress the salad just before bringing it to the table with the salt, oil, and vinegar.

Notes

Use whatever vinegar you prefer — regular wine vinegar or balsamic from Modena both work beautifully. I used a caramelized Pedro Ximenez vinegar, which adds a lovely sweet depth.
If you're vegetarian, just leave out the anchovies.
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