Cod in oil with cabbage and Pears tiramisu Ingredients

Cod in oil with cabbage, Check out the recipe

Ingredients for 6 people:

1.5kg desalted cod pieces ( delicious)

500ml olive oil

thyme branches, 1 rosemary branch, 2 bay leaves, 5 crushed garlic cloves

1 bunch of cabbage, 1 stale bread (baguette or Italian)

18 fleshy black olives, 700g sweet potato, salt and pepper

Procedures to prepare it:

Place the potatoes with the skin on a baking sheet, drizzle with olive oil, add rosemary and salt. Cover with aluminum foil and bake for 20 min. Remove the aluminum and let it brown. Cut each piece of cod in half and leave the skin. If the steak is very large, it can split in half. Dry the slices and reserve.

Cut the bread into small pieces and heat for 10 minutes in the oven until it begins to brown. Withdraw and reserve. Place the oil in a small, high saucepan, add the thyme, rosemary and garlic cloves. Turn on the heat and leave between 60 and 70 degrees (when you put your finger in the oil and manage to count to 3 before you have to remove it because it is too hot). Leave the oil for flavoring over medium heat.

Place the cod (1 or 2 slices at a time) in the oil and leave for 10 min over medium heat. Remove the stem from the cabbage leaves with the knife. Reserve. Place the leaves in a pan with boiling water for 1 and a half min. Then place the blanched leaves in a colander and run cold water over them to stop cooking. Reserve.

Prick the cabbage stems. In a frying pan place a ladle of flavored oil, a clove of garlic and fry the chopped stems. As soon as they are cooked (3 min) add your bread by cutting it with your hands until you have a little bread flour with small pieces of baked bread (it looks rustic and crunchy). Drizzle with more oil and add salt and pepper. Reserve. Put another ladle of flavored oil in another pan. Place the cabbage leaves and olives just to warm and get the flavor of the oil. Salt and pim. Assemble the dish: cabbage, cod, olives, farofa, potatoes and garlic. Water olive oil.

Pears tiramisu, delicious!

Ingredients for 5 bowls:

3 egg yolks

1/3 cup (70g) sugar

150ml fresh cream (can be boxed)

250g mascarpone

1/2 teaspoon vanilla extract

7 mini pears in the tangerine sauce (recipe below for 13 mini pears)

100g champagne biscuit

Mini pears ingredients:

1kg mini pears (can do with big pears too)

1 liter of strained juice of 20 tangerines (I used Uruguayan, but it could be the tangerine you find)

1 teaspoon of saffron 2/3 cup (140g) of sugar

Peel the tangerines leaving the stem.

Place the strained juice, peeled pears, sugar and saffron in a pan.

Procedures to prepare it:

As soon as it boils, turn the heat down and let it cook on low heat for 50 minutes, removing the foam that forms. After this time, turn off the heat, wait for it to cool and put it in the refrigerator. Serve the next day and each day it gets tastier, the flavor intensifies. Serve chilled if you like with a scoop of ice cream. You can make with a large and firm pear. Leave at least 2 days in the refrigerator before using.

Take 7 pears from the syrup and cut into small cubes. Reserve. Beat the egg yolks with the sugar until very whitish. Place the cream and mascarpone in a bowl and stir with the fouet until incorporated. Mix the two preparations and add the vanilla.

Go wetting the cookies in the pear syrup, cut each cookie in half and place in the bowls. Place a spoonful of the cream on top of the cookies, chopped pears on top, another layer of cream and finish with chopped pears. Take the refrigerator for at least 1 hour and serve. If you can't find mascarpone you can substitute for cream cheese