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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 emulsif...

Vegetable and Mozzarella Pizza


Supper's ready... and what a gorgeous pizza it is!


That slice was left behind...



Ingredients

for 2 individual pizzas
  • 1 ball of mozzarella cheese.
  • 200g red bell pepper.
  • 200g green bell pepper.
  • 300g zucchini.
  • 300g spring onion.
  • 300g leek.
  • 3 whole eggs.
  • salt.
  • freshly ground black pepper.
  • olive oil.

for the dough

  • 250g flour.
  • 60g extra virgin olive oil.
  • 60g beer.
  • 60g water.
  • 1/2 tsp yeast.
  • 1 pinch of salt.

Preparation

To make the filling, sauté the onion and leek, both sliced thin...
Cook for 3 minutes, then add the peppers cut into strips and the zucchini sliced into rounds...
Season with salt and cook for another 2 minutes. Lower the heat and keep cooking for about 12 minutes with the pot covered, so the vegetables soften and become nice and tender. Set aside.
Mix and knead together all the dough ingredients. Shape into a ball and place in an oiled bowl, letting it rest for about 30 minutes...
After 30 minutes, preheat the oven to 180°C.
On a floured work surface, divide the dough in half and roll out both pieces into round shapes.
Beat the eggs like you're making an omelet, then mix in the reserved vegetables and the mozzarella cut into cubes. Divide the filling between the two pizzas and pop them in the oven.
Bake for 30 minutes, until the dough turns golden...
Serve it fresh out of the oven...

Enjoy!
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