Salted cod with spring vegetables

Cod is like sauerkraut or pea soup, whichI prepare once a year. And today it’s the turn of the salted cod.  And as this February weekend is particularly like  spring, I propose a cod dish with spring vegetables.

I had already prepared the classic cod like the brandade, the Venetian cod, and the cod with the Portuguese.

It’s time to move on with this

Salted cod with spring vegetables

Salted cod with spring vegetables
Salted cod with spring vegetables

Ingredients: 2 desalted cod fillets, as in this Venetian recipe, 1kg of fresh broads beans, 1 small boot of cooked violet artichokes, some spring onions, olive oil, a lemon zest, 1 teaspoon of capers preserved capers, 1/2 liter tomato sauce with Bacon, salt and pepper.

For the preparation of the beans I refer you here, in fact the recipe is mainly a matter of assembling different products.

Don’t hesitate to use frozen broad beans and/or a jar artichokes.

Let’s start by removing the skin from our cod fillets using a sharp knife. It is simple enough by sliding the knife as close to the  the skin of the cod as possible,  deposited on a flat surface.

Kook the cod in simmering water for 5 minutes, turn off the fire and keep the fish warm in his cooking water for about ten minutes.

Clean the spring onions by removing the outer leave.

Make them cook over low heat in a nut of butter and a bottom of water.

Once the water evaporated, add the beans and artichokes and continue cooking for an extra minute..

Keep the vegetables warm.

Tomato sauce with Bacon

I had left some tomato sauce that I had prepared for pasta this weekend,  and rather than throwing it away  as much use it for something else.

Ingredients: 150 of bacon or guanciale, 1 tin of crushed tomatoes (it is stil winter!), 2 onions, 2 cloves of garlic, a teaspoon of dried oregano, olive oil, salt and pepper.

Cut the guanciale into small pieces and sauté in a frying pan.

Cut the onions and sauté them in the grease of the bacon.

Add the crushed tomatoes, garlic and oregano.

Cook the sauce by adding a little water and/or olive oil for a little half an hour if necessary.

Season the sauce with salt and pepper.

Lamb stew with artichokes

Grilled, roasted or stewed, lamb is  a very  tasteful  spring ingredient. Accompanied by young artichokes and a fresh lemon flavored sauce, we propose you the following dish of a lamb stew with artichokes and lemon.

Lamb stew with artichokes and lemon.

Lamb stew with artichokes
Lamb stew with artichokes

Ingredients: 1 kg lamb stew (leg of lamb or shoulder) cut into cubes, 5 young purple artichokes, the juice of 2 lemons, 1 onion, 2 cloves of garlic, 30 g butter, 2 egg yolks.

Sear the meat on all sides golden brown in some butter, remove the meat and fat  from the pan and glaze the shredded onion in some fresh butter. Add the meat and the shredded garlic. Season the meat with salt and pepper and just add enough water until the meat is covered.  Cook the meat for 1.30h. on low heat until soft.

Meanwhile, clean the artichokes: break the stems, cut off the hard tops of the leaves and remove the outer hard leaves. Cut the artichokes into quarters, remove the hay, if you find some, and cook the artichokes in water mixed with lemon juice and salt for about 10 minutes.
Add the quarters of artichokes to the meat and continue the cooking for 10 minutes. Remove the meat from the stew pan and keep it warm. Beat the sauce up with the egg yolks and season the sauce with lemon juice salt and pepper at taste .
Serve the lamb stew with the artichokes, sauce and boiled potatoes.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Cold artichoke soup

This ice-cold soup made from artichokes is a perfect aperitif bite or appetizer. We used artichoke hearts that we put in  jars last summer. Together with olive oil and lemon from the very last harvest this artichokes makes a perfect match. This dish makes us remember some  tastes of last summer in South-Italy.

Cold artichoke soup

Ingredients: 1 jar of artichoke hearts (about 250 g net weight), 7.5 dl of chicken broth, 1 onion, 2 cloves of garlic, 1 lemon, 1 small chili pepper, olive oil, salt , pepper of Espelette.

Peel and slice the onion and garlic. Make them glaze without coloring in a filet of olive oil. Add 1 dl of the liquid from the jar and 3/4 liter of defatted chicken broth . Add the artichoke hearts to the soup and cook for 30 minutes on low heat. Mix the soup and pass it trough a fine sieve. Finely grate the zest of the lemon and add it to the soup. Let the soup cool down and keep the artichoke soup in the refrigerator until serving.

Season the cold soup with lemon juice, salt and Espelette pepper, then mix the soup with enough olive oil (about 1.5 dl) and ice cubes to obtain a glazed and creamy soup .

Decorate with a few fresh mint leaves and serve immediately.

We used Espelette pepper, a variety from the South of France, but obviously and kind of not too strong pepper would be fine.

Season the artichoke velouté when it has already cooled.


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