Spanish Cooking Masterclass
Hello all!!
Welcome back to our meeting place for gastro experiences! Recipes, places to go, where to buy ingredients, and a tribe of similar minded people who´ll meet every so often to discover Madrid and it´s gastronomy.
We are playing out our last days of winter and aiming for sunny spring. If you visit a market you will now find lots of colours: red and green cabbages, artichokes, pumpkins, avocados, fennel, oranges, strawberries, kiwis, caquis/persimmon, the last pomegranates, and soon, the first asparagus of the season, green and white.
As usual, I recommend you buy them in a local market or fruit store, rather than supermarkets. The difference in quality is inmense. Today I did my shopping in my favourite fruit and veggie stall, Aurelio´s, in Mercado de las Ventas, puesto 140.
So here´s our winter recipe. We´re preparing a winter salad, using 3 vegetables and fruits common in our fruit stalls in this season:
- Escarol
- Blood orange
- Pomegranate
- Confited or smoked cod
- Olives (best are camporeal, purple or aceitunas rajadas, tastier and more authentic than typical manzanilla) Again, you will find these in markets or in stalls sold by weight, not canned.
- Orange vinaigrette
- Extra virgin olive oil
- 1 clove of garlic
We will rub the garlic clove in the bowl where we plate the salad, it will contribute a great aroma!
Wash the escarol, add the pomegranate, the blood orange, olives, cod, and make a vinaigrette with some orange juice, extra virgin oil and salt. You can also add some seeds: sesame, poppy, pumpkin. Enjoy!!!
What should we do with the escarole that´s left? Tortilla!! Yes, it´s delicious and very original.
Firstly, we need to caramelize garlic and a red onion, julienned, in a cooking pan with olive oil and salt, so it will cook in it´s own juices, slowly. Add the escarole and cook for no more than 2 minutes, so it will soften a bit.
Mix in a bowl with whisked eggs and some chives and cook in pan, medium high. Voilá!!
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