A spinach appetizer with salt cod quenelles and fried polenta cubes

I don’t normally do ‘fiddly’ but now and then it’s fun.  I was inspired by a recipe I saw in a book dedicated to spinach but didn’t have half the ingredients with me at the time — and so came up with the following dish.

It is made up of fried polenta (see yesterday’s post) and salt cod quenelles – also known as dumplings made out of mushed up salt cod (see previous post I put up today).  So this is the third and final part — the ‘easy’ part: assembling!

I cooked some fresh spinach leaves, drained them and squeezed the spinach into a ball, getting rid of any excess liquid.  I then dressed the spinach with olive oil, salt and pepper.

I also got two tomatoes and plunged them into a pot of boiling water for less than a minute, then transferred them to a bowl of icy water to cool them down, and then skinned them.  I cut the tomatoes in half and used a teaspoon to spoon out the contents — leaving just the thick, outer part of the tomato.  I then cut the tomato into cubes.

I used Quattrociocchi extra virgin cold-pressed olive oil and balsamic vinegar for the final touch of taste.  I used a sprig of fresh tarragon as a garnish.

I think the photos are self explanatory …

Cooked spinach, cubed tomatoes, fried polenta cubes … a plate and a stainless steel kichen cylinder or ring.

Here is the spinach, which I cut up a bit  (to make it easier to eat later on), dressed with lemon juice and olive oil, and a little bit of salt and pepper.

Put the ring in the middle of the plate and fill it with the spinach, using two spoons …

As you fill the ring, press down well with the spoon to pack in the spinach so that it won’t fall apart when you remove the ring.

Remove the ring and voilà …

Use the fried polenta cubes to make a ring around the spinach …

Cover the top of the spinach with three quenelles made up of salt cod brandade …

Dot the dish with the cut up tomatoes …

Drizzle some olive oil (oops sorry, not a good photo)

Smear a little balsamic vinegar around the plate … add a sprig of your favourite herb (in this case it was tarragon) —and it’s ready to serve!

Healthy, nourishing, diet-proof and delicious … even though I say so myself.

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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1 Response to A spinach appetizer with salt cod quenelles and fried polenta cubes

  1. Pingback: When Life Hands you Cod (Baccalà) | Frascati Cooking That's Amore

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