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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Hake Kokotxas in Pil-Pil Sauce


A true delicacy for the palate!



Ingredients

  • 500g hake kokotxas (cheeks).
  • 300g olive oil.
  • 3 cloves garlic.
  • 1 small piece of chili pepper.
  • salt.

Preparation


Rinse the kokotxas and pat them dry...
Heat the oil with the bit of chili in a wok or deep pan, and let the garlic slices turn golden...
Remove the garlic and chili from the pan, then add the kokotxas. Cook them over very low heat so they release their natural gelatin.
Stir gently in circular motions, always moving in the same direction.
The oil shouldn't get too hot — you'll know it's just right when tiny bubbles form around the fish. Keep the temperature steady, and if needed, lift the pan off the heat for a moment.
Keep stirring in circles until the sauce thickens and comes together, about 20 to 30 minutes in total...
Serve right away, topped with those reserved garlic slices.

Enjoy!

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