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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Toasted Noodles with Quince Aioli


You really must try this one — it's incredibly simple and the results are absolutely spectacular!


Ingredients

for 6 people
  • 600g no. 2 noodles (short pasta noodles).
  • 300ml extra virgin olive oil.
  • 2 liters fish stock.
  • quince aioli.
  • salt.

for the stock:

  • rockfish, fish heads and bones.
  • 1 carrot.
  • 1 onion.
  • 1 leek.
  • celery (optional).
  • salt.
  • extra virgin olive oil.

for the aioli:

  • 250g boiled quince.
  • 250g extra virgin olive oil.
  • 1 clove garlic.
  • 1 tsp sugar.
  • salt.

Preparation

Let's start by making the stock. Pour a good drizzle of oil into your pot and fry the vegetables for about 2 minutes. Add the fish, fry everything together for another 2 minutes, then fill the pot with water. Add salt and let it simmer for around 45 minutes.
Strain and set aside.
For the aioli, blend the quince together with the chopped garlic. Season with salt and stir in the sugar, then add the oil little by little, stirring constantly until it's nice and emulsified.
Set aside.
Preheat your oven to 200°C.
In a wide, shallow pan or cazuela, heat the 300ml of oil. When it's hot, add the noodles and fry them until they turn a nice golden brown.
Quickly drain off all the oil — you don't want any left behind.
Return the toasted noodles to the pan and add the stock (heated until it's just about to boil). Cook for 5 minutes on the stovetop, then transfer the whole pan to the oven and cook for another 5 minutes.
Take it out of the oven, cover the pan, and let it rest for 2 or 3 minutes.
Then serve straight away, passing the aioli in a small bowl so everyone can help themselves.

Enjoy!
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