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 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,…

Continue Reading

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. 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…

Continue Reading

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.…

Continue Reading
Close Menu