THENGREDIENTS X 4
For the “Esqueixada”:
500 g of dried cod already
2 ripe tomatoes
1 sweet onion (optional)
olives (optional)
green pepper (optional)
extra virgin olive oil, pepper.
For the “Empedrat”:
500 g of dried cod already
400 g of boiled beans (like cannellini beans)
1 or 2 hard-boiled eggs
2 ripe tomatoes
1 sweet onion (optional)
olives (optional)
green pepper (optional)
extra virgin olive oil, pepper.
Cod summer salads, typical Barcelona dishes. Recipes by Maria Teresa Di Marco, photo by Maurizio Maurizi, taken from “La Boqueria” (Guido Tommasi Editore)
Method
For the “esqueixada” desalt the cod carefully: it must not be salty but absolutely not unsalted. Remove the skin and possibly the thornsthen chop it by hand, fraying it. Press it in your hands to remove the water and let it drain in a colander.
Dice the tomatoes, thinly slice the onion and pepper if you use them. Mix all the ingredients and season with plenty of extra virgin olive oil and pepper.
Keep in the refrigerator for an hour before serving.
For the “empedrat” proceed exactly as for the esqueixada, adding the cold beans and hard-boiled eggs cut into wedges. Also in this case, let it rest for an hour in the refrigerator before serving the salad, the flavors will be more integrated with each other.
“La Boqueria and the markets of Barcelona” by Maria Teresa Di Marco (Guido Tommasi Editore).
Trip to the market
Maria Teresa Di Marco has been from Barcelona since 2014. Maurizio Maurizi commutes to Rome. Beautiful, intense, theirs La Boqueria and the markets of Barcelona (Guido Tommasi Editore) and of character like this great city. There is life inside, in addition to the recipes.
The décor idea
These are two “brother” dishes, based on raw cod, very popular on summer menus, both in homes and in restaurants in Barcelona. Scented, colorful. The equipment can only be simple, essential, with touches of blue. Sky, sea.
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