30min min


30min persons




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  • 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

  1. Step 1

    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.

  2. 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.

  3. Decorate with some Modena cream around the dish.

    Chef: Josep Maria Luque ·

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