Potato Gnocchi, Poached Salt Cod, Marcona Almonds, Saffron Oil, Scallions, Meyer Lemon, Micro Herbs
There are two Countries in Europe, Spain and Portugal, that make up the Iberian Peninsula. I've spent some time in both and loved absolutely every minute of it. Much of my time on any vacation is spent eating, which I did plenty of in these two places. This dish is a journey back there, highlighting some very important staples of Spanish and Portuguese cuisine.
I made gnocchi, following the recipe in the Babbo cookbook. I rolled the dough out into tubes, sliced it into pieces and rolled them into balls. I rolled the balls of dough off the end of fork to give them their signature ridges. I boiled the gnocchi, chilled them and sauteed them in the oil just before plating.
I rinsed the salt cod under cold water and placed it in a container. I covered it with almond milk and placed it in fridge overnight. This helps to remove much of the saltiness. I rinsed the cod off again and placed it in a pot. I covered it with fresh almond milk and heated it to a simmer. I cooked the cod for about 20 minutes, removed it and flaked it with a fork.
I made the oil by gently heating the saffron, dried chilis and smoked paprika in grapeseed oil, blending it and straining it. I cooked the gnocchi in the oil and drizzled some on the plate.
The meyer lemons were sliced very thinly and placed in a sauce pot with water and some sugar. They were cooked very slowly until soft and sweet.
I finished the dish with sliced scallions, whole marcona almonds, micro herbs and saffron threads.
I made gnocchi, following the recipe in the Babbo cookbook. I rolled the dough out into tubes, sliced it into pieces and rolled them into balls. I rolled the balls of dough off the end of fork to give them their signature ridges. I boiled the gnocchi, chilled them and sauteed them in the oil just before plating.
I rinsed the salt cod under cold water and placed it in a container. I covered it with almond milk and placed it in fridge overnight. This helps to remove much of the saltiness. I rinsed the cod off again and placed it in a pot. I covered it with fresh almond milk and heated it to a simmer. I cooked the cod for about 20 minutes, removed it and flaked it with a fork.
I made the oil by gently heating the saffron, dried chilis and smoked paprika in grapeseed oil, blending it and straining it. I cooked the gnocchi in the oil and drizzled some on the plate.
The meyer lemons were sliced very thinly and placed in a sauce pot with water and some sugar. They were cooked very slowly until soft and sweet.
I finished the dish with sliced scallions, whole marcona almonds, micro herbs and saffron threads.