Place some chopped escarole in a bowl and dress it with olive oil, salt and pepper. Use your hands to dampen the escarole with the dressing. On a dish, lay a bed of escarole and place the cod on top coating it with romesco sauce and scatter some black olive around.
Recipes
XATÓ
Ingredients
- Escarole and shredded cod
- Aragón black olives
- Anchovies
- Romesco sauce
- Borges Arbequina Olive Oil
- Borges Modena Balsamic Vinegar
- Salt
- Pepper
- Romesco Sauce
- 100gr Borges toasted almonds
- 100 gr Borges toasted hazelnuts
- 1 garlic bulb
- 1 spring onion 5 dried red peppers or 2 "choriceros" peppers
- 2 ripe tomatoes
- 1 glass of Borges Extra Virgin Olive Oil
- Salt
- Pepper
- 1/2 glass Borges Red Wine Vinegar
- 1 slice of toasted bread
Step by step
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Step 1
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Step 2
Bake the garlic bulb, tomatoes and onions in the oven. Fry the bread. Put the dried red peppers in hot water to hydrate. With a knife, scrape out the soft pulp.
Put all the ingredients in a mixing bowl blend them slowly adding the olive oil until getting a medium-thick paste. -
Decorate with some Modena cream around the dish.
Chef: Josep Maria Luque · 8cadires.com