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 …
Remove the ring and voilà …
Cover the top of the spinach with three quenelles made up of salt cod brandade …
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.