Recipes for wild and windy days to stay warm:
Pears and blue cheese focaccia
Servings / number of people: 8 people
Preparation Time: 245 minutes
Cooking time: 30 minutes
Ingredients to prepare Focaccia pears and blue cheese:
- 520 gr. Flour
- 14 gr. Yeast
- 12 gr. Salt
- 0.35 l. of water
- 0.05 l. olive oil
- 1 red onion
- 2 pears
- Blue cheese
- Fat salt
To enjoy a delicious focaccia of pears and blue cheese the first thing we must do is pour 500 gr. of flour into a large enough bowl. We make a hole in the center and incorporate the yeast and without touching it we add the salt, then the water which we will add little by little.
We stir the mixture, in the center of the bowl, with the help of a spoon. Then we incorporate the Arbequina extra virgin olive oil and stir again and we integrate the flour from the edges until forming a soft and moist dough.
Pour the dough on a lightly floured countertop and continue working with our hands. When the dough is ready we make it a ball shape and leave it in a container previously greased with some Arbequina olive oil. We also incorporate a little olive oil on the surface of the dough. Cover the container with a film and let the dough sit for a minimum of three hours.
After this time we pour the dough back on a slightly floured surface and sprinkle a little flour on top. Then, spread it on a baking dish and let it sit for 20 minutes.
Meanwhile, cut the onion into julienne. Then place it on the dough. Then wash and cut the pears into very thin sheets, which we will also place on the dough. And finally we will distribute on the entire surface crumbled blue cheese with our fingers, along with a little fresh rosemary.
Season the whole set and then add a little olive oil. Finally we put the tray in the oven and let the focaccia be made for 30 minutes at 180º C. And ready to eat! It's exquisite!
Ingredients to prepare Salmon Cream:
- 350 gr. fresh salmon
- A liter of fish broth
- 3 tablespoons extra virgin olive oil
- A sprig of fresh dill
- An onion
- 2 leeks
- 2 green peppers
To enjoy a delicious salmon cream the first thing we must do is peel the onion, clean the leek and wash the pepper. Afterwards, we cut everything very fine.
Pour a little bit of cooking extra virgin olive oil into a pan and put it over medium heat. When it is hot poach the vegetables. Reserve
Cut the salmon, already clean, into cubes. Pour a little oil into a pan, over medium-high heat and make the salmon.
Once the vegetable is poached, cover it with the broth and the juice of the salmon, and cook everything for about eight minutes.
Crush everything until we have a very fine cream, plate and add the pieces of salmon on top.
If we want, we can sprinkle some chopped dill. Delicious!
Recao aragones ( vegetable and pulses soup)
Ingredients For 4 or 6 people:
- 250 g of small white beans
- 2 medium potatoes
- 100 g rice
- 1/2 chopped onion
- 1 small garlic head
- 2 bay leaves
- 1 teaspoon spicy paprika
- Extra virgin olive oil
Put the white beans to cook in a medium pot with cold water and without salt.
At the first boil, remove them and leave them covered for five minutes, out of the heat. Change the water they have for a cold one, add the bay leaf, a stream of empeltre extra virgin olive oil, the head of garlic, the onion and the paprika and put to cook again over low heat about 2 hours or until the beans are tender.
When 20 minutes are left and the beans are almost cooked, add the necessary salt and the potatoes cut to squares of size similar to that of the beans.
Let it simmer, and five minutes after starting to cook the potatoes, add the rice.
When the rice is done (about 15-20 minutes later), rectify salt and serve with a splash of extra virgin olive oil. There has to be a brothy stew, without exceeding it, but never dry.
Ternasco ( lamb) from Aragon with brandy
Ingredients for 4 people:
- 1 lamb
- 1 large potato or 2 small potatoes
- 3 cloves of unpeeled garlic
- Fresh thyme
- 4 bay leaves
- Mas Auro argudell extra virgin olive oil
- Salt and peppercorn
Heat the oven to 170 degrees.
Make four cuts but without cutting the meat completely . Place it on a baking sheet with the skin upside down.
Put the garlic cloves and three bay leaves in the pits. Salt on both sides and add peppercorn and thyme leaves. Wet the bottom of the tray with a little water and smear the ternasco with a stream of olive oil. Bake about 40 minutes.
Meanwhile, peel the potatoes and season them. Wet them with a splash of olive oil and a splash of brandy, season them with thyme and a broken bay leaf with your hands, and let them sit.
Remove the shoulder from the oven and remove it from the tray. Distribute the potatoes in it and lay on them the shoulder, but with the skin up. Put back in the oven at 200 degrees and leave about 15-20 minutes until golden brown.
Fried ravioli typical of San Luis, Missouri
Today almost everyone buys the ravioli in the store and fries them at home. That's what we're going to do.
Get ready to get fatty healthy:
Ingredients for 4 people:
- Fresh stuffed ravioli
- Parmesan cheese or grana padano
- Ground black pepper
- Olive oil for cooking
- 1 litre tin Montsagre or 3 litres tin Arbequina ( ripe olives, milder taste)
- Tomato sauce (optional)
- Garlic powder
For this recipe we can use any type of fresh ravioli, with the filling that we like the most. If the cooking time is the same, we can mix them in the preparation without problem. Since this paste is precooked, the ravioli are battered and fried without boiling them before.
First of all, let's do the batter. Mix the breadcrumbs (panko type or "crispy style") with the grated cheese, to which we can add to give more flavor a little garlic powder and black pepper. In another dish we beat two or three eggs, depending on the ravioli we want to make. Pass the ravioli through the beaten egg and, then, the breadcrumbs, pressing well so that they are covered. We are arranging them on a tray or taper.
We can't fry ravioli directly because they would open safely. We have to bread them and let them cool a little in the freezer, for at least 15 minutes, even if they can be done in advance and frozen completely.
After this time, we heat the oil that we like the most to fry in a large pan and, when it is at a suitable temperature (about 180º), we fry them in batches. I place them on absorbent paper and serve immediately.
Let's cook and enjoy eating!