Directions

Tomato soup

1. Grate the tomato and garlic and mix.
2. Dress with salt, pepper and olive oil.
3. Add a little water and stir.

Cod

1. Desalt the cod (left to soak for 15 to 17 minutes)
2. After this time, remove from water and place it on kitchen paper.
3. Then spread two strips of cod to stuff them like a cannelloni.
4. For the filling choose from several varieties of lettuce and a sliced ​​hard fruit (can be peach, apple …).
5. Finally, wrap the cod (cannelloni mode).

Serving

1. Put the tomato soup in a large dish. Distribute it evenly.
2. Add a touch of olive oil and toasted sesame seeds.
3. Finally put the cod in the center of the dish and press to have it stand up vertically.

Directions

Calçots:

1. Heat water to blanch the onions.
2. Clean and cut the calçots into three equal pieces and add them to boiling salted water.
3. Let them boil for 3 to 4 minutes.
4. Heat a little oil in a pan.
5. Remove calçots from water and place them on kitchen paper.
6. Then fry them in pan with sugar cane. Lower the temperature and keep stirring until slightly caramelized. When the sugar has no grains and begins to caramelize it will be done.

Pork Tenderloin:

1. Escalope the pork on the bias to achieve a more uniform cooking.
2. Add salt and pepper and work with your hands to flatten.
3. Heat olive oil in skillet.
4. Cook meat approx. 1 minute per side.
5. Add Pedro Ximenes at the end.

Serve immediately, with sugar still hot.

Directions

For the artichoke confit:

1. Peel the artichokes, salt them and cover them completely with oil (if oil is more flavorful).
2. Leave them on low (shouldn’t fry) very slowly until soft.
3. Once done, the artichokes can be saved with the same oil.

For the stew:

1. Slice garlic. Put the oil in a pan and when it has taken some temperature, add garlic.
2. When the garlic begins to brown, add the clams and wine and cover.
3. Cut the artichokes into quarters, add them to the pan and cover again.
4. Add the water and when clams open they will be done.
5. Serve the dish immediately.

Directions

1. The day before, desalt 450 gr. of cod and leave 50 g. salted cod.
2. We will make “cod salt” with the skins of the salted cod and the other ones will be used for broth.

Broth:

1. In 1,5 l. of water, add the skins of cod, the branch of celery and a bit of bay leaf and let it simmer to get a broth.
2. This can be prepared the day before.

Cod Salt:

1. Put oil in fry pan and fry the skin of salted cod (unwashed) to obtain the consistency of a potato chip.
2. Drain on a paper and let it cool, then chop it (use a grinder).
3. The resulting “cod salt” will be used to spice up the final dish.

Recapte:

1. Fry together garlic, onion and red pepper.
2. Then add the cod ​​(mixing desalted and salty). Stir and let it simmer.
3. Then add the tomatoes, peeled and cut small.
4. When the tomato is cooked add the potato, cauliflower and noodles.
5. Mix everything and add the broth and chopped parsley, almonds and saffron.
6. Let simmer until the potato is tender and noodles are cooked.
7. Finally, season the final dish with the cod salt.

Directions

1. Cut the tenderloin in portions and salt them.
2. Squeeze lemon and mix with honey until dissolved.
3. Let macerate the meat in the honey and lemon for about 20 to 30 minutes.
4. Subtly coat meat in flour and finally fry.

Directions

1. Let chickpeas soak during the night before.
2. Peel the prawns and cook the heads and shells in a pot with water for 15 minutes. After this time, strain the water and put it to a pressure cooker to cook the beans in it. Add the salt, bay leaf and a head of garlic (roasted or raw). Cover the pot and let cook chickpeas (for 25 to 40 min. depending on the pot) and when steam stops coming out, remove the lid.
3. The broth should not exceed more than three fingers the size of all chickpeas together. If so, remove a little.
4. Peel the remaining two cloves of garlic. Put oil in a frying pan and when hot, fry the garlic and slice of bread until well browned.
5. Remove the garlic and bread and put them in a mixer bowl. In the remaining, fry the onion, tomato and red pepper.
6. When done, add paprika, remove from heat quickly and add it to the mixer bowl with the bread and garlic. Add a little water and mix.
7. Add the resulting paste to the chickpeas pota and boil all together for five minutes. Near the end add the prawns and parsley.