Recipe of the Day: Empedrat
Empedrat is a salad made with cod and white beans. In its original form, the dish isn’t all that great looking, so feel free to throw in some extra touches to make it more attractive (herbs, lettuce, etc.). Remember to soak the cod in water (changing it every few hours) 24 hours before preparing this dish (you can also use fresh cod, skipping this step, if you can’t find the salted version). This dish tastes best if you put it in the refrigerator 10 minutes before serving.
1 pound dry white beans
1 pound bacallá (salted cod)
1/2 pound de good quality black olives, finely chopped
2 hard boiled eggs, sliced
3 medium onions
1 large clove garlic
Cooking Time: 30 Mins.
Remove the cod from the water and drain thoroughly, squeezing out excess water. Dry with paper towels. In large pot of salted water, cook the beans for 30 minutes or until tender but firm. Remove beans from heat, drain and let cool. Once the beans are completely cooled, move them to the serving dish. Cut the cod into strips and layer it on top of the beans. Finely chop the tomatoes and onion and layer them on top of the dish as well. Dress the whole dish with olive oil, vinegar, salt and pepper to taste, then toss thoroughly. Once well tossed, top with the egg and olives. Finish off with a parsley and garlic picada (parsley and garic mashed to paste in mortar and pestle), spreading it over the top of the dish and serve.
Cava Codorniu Mediterrania, cava DO Penedes