Poti Poti: Salt Cod (Disarray) Layered Salad
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Poti Poti: Salt Cod (Disarray) Layered Salad
POTI, POTI ..
Poti Poti, denotes a disarray or a jumble of ingredients. This récipe is a variation on a historic Catalan salad featuring slivers of raw salt cod and onion, garlic, herbs, tomato, capers, cauliflower, olives, capers and bell pepper and potatoes ..
Here is a summer family affair ..
500 - 600 grams of small potatoes
250 - 300 grams of salt cod, soaked over night with 3 changes of wáter
4 large tomatoes ( 410 grams ) Peeled and De-seeded
100 grams of onion of choice or shallot
2 red bell peppers ( 200 - 250 grams )
250 - 300 grams of small Green olives or if you prefer black ..
Some Iberian Ham sliced into matchbook strips
1 handful of capers
2 cloves minced garlic
salt to taste
herbs and black pepper to taste
1) Wash the potatoes and boil unpeeled in salted water until tender ( 30 to 40 minutes) ..
2) Allow the potatoes to cool and then peel and slice into 0.5 cm. or 1/ 4 inch strips or cubes.
3) Place the potatoes in a large crystal glass bowl ..
4) The create a layer of cod, then add the tomatoes, onions, garlic, capers, followed by the red bell, and olives and the rest of the veggies and ham strips.
5) Put salt and dress with Evoo and cover and serve cool ( place in refrig for setting and cooling, 1/ 2 hour - 1 hour ) ..
Serve with crusty bread and a glass of sparkling or still white wine ..
Enjoy ..
Poti Poti, denotes a disarray or a jumble of ingredients. This récipe is a variation on a historic Catalan salad featuring slivers of raw salt cod and onion, garlic, herbs, tomato, capers, cauliflower, olives, capers and bell pepper and potatoes ..
Here is a summer family affair ..
500 - 600 grams of small potatoes
250 - 300 grams of salt cod, soaked over night with 3 changes of wáter
4 large tomatoes ( 410 grams ) Peeled and De-seeded
100 grams of onion of choice or shallot
2 red bell peppers ( 200 - 250 grams )
250 - 300 grams of small Green olives or if you prefer black ..
Some Iberian Ham sliced into matchbook strips
1 handful of capers
2 cloves minced garlic
salt to taste
herbs and black pepper to taste
1) Wash the potatoes and boil unpeeled in salted water until tender ( 30 to 40 minutes) ..
2) Allow the potatoes to cool and then peel and slice into 0.5 cm. or 1/ 4 inch strips or cubes.
3) Place the potatoes in a large crystal glass bowl ..
4) The create a layer of cod, then add the tomatoes, onions, garlic, capers, followed by the red bell, and olives and the rest of the veggies and ham strips.
5) Put salt and dress with Evoo and cover and serve cool ( place in refrig for setting and cooling, 1/ 2 hour - 1 hour ) ..
Serve with crusty bread and a glass of sparkling or still white wine ..
Enjoy ..
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