I can delicious Bulgarian fried mushrooms - "Gubi v Maslo"

Dear Folks,

I have just returned from my X.mas break in Bulgaria. In previous Posts I had the chance of praising and advertising a wonderful country, a melting pot of Folks, cultures and landscapes.

It is still a diamond in the rough, meaning that it has so many great potentialities still to be explored.

Today, I am going to share with you one of my favorite Bulgarian “Tapas”, it is a quick delicious dish to be enjoyed with friends and family.

Any typical Bulgarian Restaurant will have it in its Menù, so next time that you go there do not forget to ask for it.

You can have  it with a strong full bodied Bulgarian Red Wine, I recommend Black C.

Hope that you will enjoy it as much as my family and I does it.

Bon Appetit,

Chef Gourmet Du Art

Shopping List

1 large can of sliced Mushrooms

50g of Butter

Q.B. Garlic Cloves Q.B.

Q.B. Dill (fresh or dry)

Q.B. Black Pepper

Q.B. Salt

Q.B. Chili Powder

Q.B. Red Paprika

Preparation

Step 1) Open the can and rinse well the mushrooms under cold water, leave them in a strainer;

Step 2) In a large frying pan place the mushrooms and let the water evaporate;

Step 3) Add the butter, bit by bit and let it melt, continue mixing;

Step 4) Add the chili, pepper, salt and red paprika to your taste;

Step 5) Mix everything and add the dill (plenty of it);

Step 6) Finally add the chopped garlic, do not let it burn but it should fry sufficient to add flavor;

Step 7) Don’t allow the mushrooms to burn but they should be slightly fried;

Step 8) As this kind of tapas is supposed to be eaten with bread, make sure that you have enough sauce, add more butter if necessary;

Step 9) Serve the mushrooms in a large plate to be place at the center of table, guests can eat it together with small pieces of white bread;

I can delicious Filet Mignon in Crust with secret sauce



Dear Folks,

as you know, sometimes, people manage to still surprise you and when such event is a positive one, it can overwhelming.

In food it is exactly the same but sometimes better, because it involves many senses, such as smell, taste, sight, etc…

Today I am going to share with you a wonderful recipe. I did not had it in a Restaurant but in the house of my friend Fil, apparently it was something that his Grandmother use to cook for him.

It is a dish with several steps, so bear with me, still it will be all worth it, and I am sure that your guests will be impressed as it is not a common dish, still delicious.

It is a filet mignon in crust served with a secret sauce.

Such combination of strong flavour’s require a strong full bodied Red Wine.

Bon Apetit

Chef Gourmet Du Art

Shopping List

3 large filet mignon steaks (two fingers high)

150g of Ham

Rosemary branches Q.B.

Garlic Cloves Q.B.

1 Pack of Millefoglie Pastry (multi-layer ready pastry)

1 Egg Yolk

1 container of Anchovies

1 container of Capers

Olive Oil (good quality) Q.B.

Fresh Parsley Q.B.

Preparation

Step 1) In a large grill pan rub it with olive oil (with garlic if you wish) and cook both side of the filet mignon steak (it is enough to make burn marks on both sides, leave it read in the middle (leave the steaks aside);

Step 2) Open the pastry in a tray, in the middle put the first steak (clean the blood before you place it in the pastry), add a slice of ham on top, and then a rosemary branch. Repeat it with all steaks and form a tower;

Step 3) Close the pastry by wrapping the tower. Make small slices on the top for better cooking;

Step 4) Pre-heat the hoven at 200°, place the pastry and control the cooking process, do not allow to burn, you can also from time to time try to turn the pastry for better cooking (be careful with liquids as the meat will release some blood);

Step 5) Whisk the Egg Yolk and cover the top of the pastry with it, let it be in the hoven for a few minutes still.

Step 6) When it is all cooked remove it from the hoven and let it rest for a bit;

Step 7) Crush four spoons of capers with anchovies, fresh parsley with a bit of olive oil. When you will have a smooth paste add more olive oil and mix it with a fork, place it in a sauce pot with a little spoon.

Step 8) Slice the pastry and serve one by person with the sauce over it.

Step 9) You can serve this delicious dish with hoven small potatoes if you wish.

I can delicious Lobster Claw with Paccheri Pasta - Astice con Paccheri



Dear Folks,

last Saturday my friend and neighbour and I, together with our families organized a Gourmet dinner. Our sole objective was to create a delicious meal using only fresh and quality ingredients.

Because all of us enjoy seafood and with the first glances of Autumn, Summer nostalgia is kicking in, we have decided to use as main ingredient “Lobster Claw”.

Therefore, we have split the shopping list and gather together a few hours in his beautiful kitchen and start experimenting. The end-result was a big Uau, it came really delicious, so it is time to share it with you all, the good followers of this Blog.

Please bare in mind that it is pasta, thus you need to eat it immediately after it is prepared. Use a nice chilled dry White Muller Thurgau from Italy.

Hope that you will enjoy it as much as we did. It can also be considered an aphrodisiac dish, so you can prepare it for your loved one.

Bon Apetit,

Chef Gourmet Du Art

Shopping List:

Fresh and alive Lobster Claw (1 for every two adults circa 400g.)

2 large red onions

Chili Powder q.b.

2 Garlic cloves

400g of small fresh red tomatoes

100g of Fresh Basil

1 Lemon zest

1 small pack of Saffron

1 kg of Pasta Gragnano Paccheri (large loops), 200g for every two adults.

Salt q.b.

Black Pepper q.b.

1 small glass of Cognac

Step 1) Slice the tail out of the Lobster Claw and slice in two half’s the head, slice into pieces the tail;

Step 2) In a large frying pan fry the onions, together with the garlic and the Chili Powder;

Step 3) Remove the garlic from the pan and add the pieces of Lobster Claw;

Step 4) Turn the pieces of Lobster Claw, it should be all fried. Once you are comfortable with the level of cooking add the cognac. Be careful as it will catch fire, don’t worry, it is normal and wait till it finishes, take the lobster out, retrive the shell from the small pieces and crush the big ones;

Step 5) Add to the mixture the small tomatoes sliced in half’s and the chopped basil (the fresh tomatoes and basil should have been prepared a few hours before and kept in the fridge);

Step 6) Mix once in a while all the mixture, lower the fire, wait till the tomatoes melt into a delicious sauce, add salt and pepper to your taste;

Step 7) Bring to boiling point a large pan with water, add salt, lemon peel and the saffron wait 5 minutes, retrieve a cup of this mixture and keep it aside, add the pasta and count ten minutes (if the cooking time of the pasta is 13 minutes);

Step 8) Take the pasta out using a strainer;

Step 9) Pour the pasta into the frying pan where the sauce and the Lobster Claw is and mix it. Add the cup of the water of the pasta and cook it all for another 3 minutes;

Serve it in a large tray and eat it immediately, pasta should be eaten hot.

P.S. This Post is dedicated to Adriano who invented this delicious dish.

I Can delicious Vermicelli with Truffles



Dear Folks,

Still in my thoughts the wonderful pasta that I ate in one of the nicest restaurants of Piazza del Campo in Siena.

It is a recipe so simple that the taste the aroma will blow your senses, I am talking of course of pasta with black truffles.

You should open a nice bottle of a rich, full bodied red, I suggest a good bottle of Alentejo Wine, Herdade do Esporao.

Hope that you enjoy it has much as I have.

Shopping List

1 package of Vermicelli Italian Pasta (thick Spaghetti type of pasta)

1 Garlic clove

1 Black Summer Truffle

Q.B. Olive Oil (Extra Virgin)

Q.B. Salt and Black Pepper

Q.B. Freshly grated parmesan cheese

Q.B. Butter

Preparation

Step 1) Clean the Truffle from any impurity (soil, etc.)

Step 2) Shop it in small thin layers

Step 3) In a large pan, full of water bring it to boiling point

Step 4) When it is boiling add salt (Q.B.)) and add the pasta (follow the exact timing of the package)

Step 5) In a frying pan, add a bit of olive oil and the butter, add the garlic clove

Step 6) Retrieve the garlic clove (don’t burn it), add the chopped truffle

Step 7) Take the pasta into a pasta strainer and without any water pour it in the sauce pan

Step 8) mix it well and add more butter. Put some crushed black pepper (Q.B.)

Step 9) In each individual plate pour a portion of paste and freshly grate more truffle on top of the dish (you can add freshly grated parmesan cheese).

Bon Apetit

Chef Gourmet Du Art

I Can Tiger Prawn Fest



Dear Folks,

Still with my Summer Holidays memories freshly imprinted in my thoughts, I would like to share with my dear followers my abundant summer experience with Tiger Prawns. In Portugal we called them Camarao Tigre or vulgo Carabineiros, and they are huge.

Not only they are a wonderful delicatessen but also, as you know, aphrodisiac.

This crustaceous is normally found in Indian/Pacific Ocean but some varieties also exist in the coast of Africa and some in Portugal.

In Portugal we traditionally eat the Portuguese variant and also the one from Mozambique, delicious.

It’s considered a giant prawn because it can reach 33cm.

In Portugal we slice it in two half’s and we grill it in charcoal, then we use a salsa made out of melted butter, salt, black pepper, powder red paprika, loads of garlic, fresh parsley and of course Piri-piri (hot Chili sauce).

I hope you can try it at home, as it can be quite expensive, save it for a special occasion or to a party but with few guests, two half’s per person it’s enough if you have other food to serve (usually grilled fish).

I recommend a fresh dry Alentejo White Wine, Herdade do Esporao.

Bon Apetit,

Chef Gourmet Du Art

Most aphrodisiac sea food in the world. Perceves (Goose Barnacle)



Dear Folks,

After a well-deserved and relaxed summer holidays in Portugal here’s a new post.

Today I am going to write about the most aphrodisiac sea food in the world, very expensive and more desired than lobster.

Perceves (in Portuguese and Spanish) or Goose Barnacle (in English) is a crustaceous that can be found in the Atlantic Coast of Europe namely in Portugal and Spain.

Highly appreciated in the Iberia Peninsula, Perceves are very expensive because they are fished by hand and it can very dangerous as they live in attached to rocks and cliffs were the waves of the brave and cold Atlantic Ocean are usually high and strong.

In Portugal, the best place for you to find this delicious food is in my home region, the Algarve (south Portugal) namely in the South-Western tip of Continental Europe. Famous for its natural beauty this region has the Natural Park of the Saint Vincent Coast. Sagres and this region is world famous as a meca for Surfers and also for the first maritime school in the time of Discoveries.

There’s a very small village called “Vila do Bispo” where many nice restaurants prepare delicious Perceves dishes and other fresh fish/sea food delicatessens.

Perceves not only have an enormous gastronomic value but also is very high in protein.

If you have the opportunity to visit Portugal, please pay a visit to the west coast, true that the waters are colder than the warm south coast, but the natural beauty, the waves and the food merits your visit and your appetite.

I am sure that the romantic sceneries of the ocean plus, amazing sunsets plus aphrodisiac Perceves will set both you and your partner in the mood.

If you manage to get some Barnacles in your city, do not forget to cook it currently, in Portugal the tradition is three times more water than the weight of the Barnacles, plus a garlic clove and a Bay Leaf. Fisherman cook it with seawater. Serve it with a nice chill dry white wine, I suggest Portuguese Porta de Murça.

Bon Apetit,

Chef Gourmet Du Art

Wonderful “Puglia” style Spinaches with Anchovies

Dear readers,

Even though the weather this spring is not particularly brilliant, we have to be positive and hope for the warm and relaxed spring days, allowing us to profit from our gardens and have a nice meal outside.

As you know I am living in Italy, it is a bless to live here, learn and enjoy their lifestyle. Today’s recipe is a strange but delicious recipe from the Puglia region (the heel of Italic Peninsula Boot).

I have first enjoyed it in a Pugliese Restaurant not far from my work, this family runned business it’s very typical and genuine. They are very proud of their region and their food.

This particular dish is a mingle of different flavours, aromas and colours. I hope that you can enjoy it during a warm night accompanied by a wonderful chilled Lambrusco wine. This is a side dish that can be served either with fish, meat or Pasta.

I hope that you enjoy it.

Here’s the shopping list:

350g of Frozen Spinach (or a mixture of several leafy vegetables including spinach)

1 large Onion

2 Garlic cloves

Half can of Anchovies

Half can of Tomato

Q.B. Olive Oil

Q.B. Table salt

Q.B. Pepper

Q.B. Chilli Powder

Q.B. of grated Parmesan Cheese

Step 1) Boil the vegetables and leave it to rest on a strainer;

Step 2) Chop the onions and the garlic and fry it on a large frying pan using olive oil (don’t burn it);

Step 3) Add the half can of Tomato;

 Step 4) Be sure that the vegetables are well squeezed (not very wet) and add it to the frying pan;

Step 5) Mix it well;

Step 6) Add salt, pepper and chilli powder according to your taste (I like it hot);

Step 7) Chop the Anchovies in small pieces and add it to the vegetables;

Step 8) Mix it well;

Step 9) Freshly grate the Parmesan cheese over the vegetables still on the frying pan;

Step 10) Mix it well;

Step 11) Serve it on a tray with fresh choped small tomatoes;

Bon Apetit,

Chef Gourmet Du Art

I can delicious Portuguese Easter Cake "Folar de Pascoa"

Dear Readers,

Easter break is already a memory but I confess that I have managed to charge my batteries.

I have spent some days with my family, having time at my disposal I have played in my kitchen, experimented with some recipes.

Lucky you readers that will profit from such fact during the next Posts.

Today’s recipe is an Easter Cake from my home region of Algarve, Portugal. Even though I am not a kid anymore, Easter time is one of my favourite festivities of the year and I remember my Grandmother preparing for each grandson this special cake.

It is called “Folar de Pascoa” and it is enjoyed during Easter Festivities.

My advice, once ready, slice it like a bread, eat it as it is or toast it, you can also add butter. The boiled eggs are to be removed and sliced, enjoyed together with the slices of Folar.

Your family and friends will be astonished with the mix of flavours and colours.

Here’s the shopping list:

350g of White Sugar

1kg of White Flour

1 large grated Lemon

15g of Fennel (Sweet Herb)

10g of Professional yeast

35g of lard

Q.B. Table salt

Q.B. Milk

Q.B. Cinnamon

Q.B. Powder Sugar

1 Egg Yolk for painting the cake

1 Boiled egg for each cake

Step 1) On a large container put the flower together with the sugar, Fennel (Sweet Herb), the grated lemon, cinnamon and the melted lard, mix it well;

Step 2) Mix the Yeast on a cup of hot water with a bit of flour and salt, leave it for 10 minutes;

Step 3) Add the yeast to the mixture and continue mixing, this time adding milk portion by portion till you have a well-mixed ball of dough;

 Step 4) Cover this dough with a napkin and leave it to rest for at least one hour;

Step 5) Boil some eggs, you can decide to have more than one egg per cake;

Step 6) Check the dough, split in two portions, you can use some flour to make a dry ball of dough;

Step 7) On a large tray, place the baking paper, add some flour on the tray to avoid burning the cake;

Step 8) Leave the dough resting on the tray for another 30 minutes;

Step 9) Cut a piece of dough from each ball, the sufficient to make two separate cables per cake;

Step 10) On each ball of dough, make a hole, fist like size on the middle, place the boiled egg on this hole, than with the separated dough (the cable one) make a cross on the top of each cake, it must cover the egg/s and be fixed to the dough;

Step 11) Pre-heat the oven to 200°C for 10 minutes, then add the cakes, control after 20minutes, take the tray out and paint the cakes with the mixed egg yolk, put it back to the oven;

Step 12) Control the cooking process with a toothpick, do not let it burn, the cake is ready when the dough inside in thoroughly cooked.

Bon Apetit,

Chef Gourmet Du Art

Wonderful "Carne de Porco à Alentejana" Portuguese Pork and Clams

Dear Readers,

It has been a while since the last Post, thus in order to redeem myself I am going to share with you one of my favourite dishes. It is called “Carne de Porco à Alentejana”, it means Alentejo style Pork Meat.

If you are a follower of this Blog, you remember that I have mentioned Alentejo several times; this hot region of Portugal, very similar in terms of nature to south California, is the home of beautiful landscapes, cork trees, historical cities, Bulls, Lusitano Horse, amazing Olive Oil, Exquisite Wines, Pata Negra Ham and wonderful people. It is for sure an amazing place to discover, full of history and contrast between a wild Atlantic Ocean Coast (with wonderful fresh fish and Seafood) and a dry hot interior that borders Spain. If you are curious pay a visit to Unesco's city Evora, this charming place will enchant you. It was also in Alentejo that the famous hollywood movie "the house of spirits" was registered.

If you are a Foodie or Gourmant you will love Alentejo, regional recipes are just mind-blowing!!! Different from everything you tried before. You don’t believe me? Well, just try this recipe at home and then send me your comments. Your family and friends will be astonished with the mix of flavours and colours.

Here’s the shopping list:

500g of diced Pork Meat (large cubes)

4 large matured Tomatoes

2 garlic cloves

2 Onions

Q.B. Massa de Pimentao (Portuguese sweet paprika paste, if you cannot find it use Sweet Paprika)

1kg of large black Clams

2 spoons of lard

Q.B. Table salt

Q.B. Black Pepper/Chilli Powder

1 large Bay leaf

2dl of White wine

500kg of diced potatoes (large cubes)

Q.B. of Fresh Coriander

1 container of vegetables vinaigrette (like pickled vegetables)

Step 1) In a large container put the chopped onion, chopped garlic, bay leaf, chopped fresh coriander, sweet paprika, salt, pepper, chilli, white wine and the Pork meat (leave it to rest overnight in the fridge)

Step 2) Fry the potatoes and leave to rest aside

Step 3) On a large pan, add a bit of water, olive oil, chopped garlic, salt, pepper and chilli, and stream open the clams. Add chopped fresh coriander on the top and leave it to rest aside

 Step 4) Retrieve the Pork Meat from the marinate and leave it on a strainer for some minutes

Step 5) In a frying pan melt some Pork lard and fry the Pork Meat, don’t burn it but cook it thoroughly

Step 6) When the meat is ready, crushed the tomatoes with a bit of white wine and add it to the meat, cook it for another 10 minutes, do not let it burn

Step 7) On a large tray, pour the meat, then the clams over the top without the water, then the fried potatoes, finally the chopped pickled vegetables and chopped fresh coriander

Step 8) Enjoy it, with a wonderful Portuguese White from Alentejo, serve it very cold

Bon Apetit,

Chef Gourmet Du Art

P.S. Today’s Post is dedicated to DAN

Wonderful Russian Blinis recipe

Dear readers,

my wife is half Russian and half Bulgarian, thus I can guarantee you that my Christmas are very interesting as well as our family reunions.

It is wonderful to celebrate diversity and to be able in first person to recognise that it is through food that one actually came to know and better understand a given country, its Folks and their culture.

Today I am going to share with you my recipe of Blini. If you are not familiarized with this it is a sort of small pancakes let me tell you that they are very fluffy and are mostrly known because Russians use it to eat Caviar (and also smked salmon or Jam's).

Caviar is just wonderful and you can improve your Caviar experience with a few hints that I am going later on share with you.

Blinis are originally from Russia, and literally follow one's entire life. In Russia a Blini is given to a Woman who has just delivered a baby as it is consider good luck and then also in funeral receptions Blinis are a must.

In Pagan times, Blinis were prepared for the Maslenitsa (butter week). This festivity celebrate's the arrival of spring, thus a sun festival. In fact, Blinis are round and golden like the sun.

First and foremost, you do not have necessarily to spend loads of money and purchase to most expensive Beluga Caviar. As one tastes can vary, you can also purchase different fish eggs (similar to Caviar), try different sorts and find the ones that are more appealing to your particular taste.

Second, Caviar needs to be served with other ingredients in order to create a real experience of different flavours and textures in your mouth (Horseradish Mousse, Sour Cream, Honey, etc).

Third, we tend to drink Champagne with Caviar, yes that is wonderful but remember that in Russian they drink Vodka with it. Vodka should be kept in freezer (it will not freeze due to high alcohol content). It should be from a good brand my favourite is "Russian Standard" Vodka but I also enjoy the "Beluga" Vodka as it is drier in taste and it will blend wonderfully with Caviar. Be advised if we choose Champagne and other Sparkling wines, these should be chilled. Never go to the Sweet or half sweet ones (DEMI-SEC) go to the Dry one (SEC).

Here’s the shopping list:

2 eggs

1 pack of Cooking Cream

100ml Milk

100 gr. Flour

7 gr dry yeast

1 table spoon of Amid Flour

Q.B. Table salt

Q.B. Butter

Step 1) Separate the yolk from the white;

Step 2) Batter the white of the egg white until is fluffy (leave it in the fridge);

Step 3) Mix the yolks with the rest of the ingredients, cover it and leave it to rest for one hour;

Step 4) Mix very carefully the mix with the battered egg whites, try not to remove much air;

Step 5) In a frying pan melt some butter and with the help of a large spoon leave a spoon full of the mix in the frying pan, you can do four at the same time.

Step 6) Flip it over several times until is golden in both sides.

Advices for serving:

You should have a good quality sour cream and if you can find it, horseradish mousse.

First, a small part of horseradish mousse in the center of your Blini, then cover the all Blini with Sour cream.

Over the Sour cream place the Caviar, I also add a bit of Honey over all of this and voilà.

You can also have smoked salmon with your Blinis.

Bon Apetit,

Chef Gourmet Du Art

I can wonderful Finnish Gingerbread house/cookies - Pipparkakut

Dear Readers,

Christmas is at the corner, no one can remain indifferent to such a magical and wonderful atmosphere. The decorations, the lights, the smells, the gifts, Family, friends, typical X.mas meal, X.mas sweets and delicatessens.

In my many different cultural experiences, one that I cherish the most is my period in Finland or as they call it there SUOMI. Finland is a magical land, for me coming from warm Algarve (Portugal), Finland was like another planet. I was in paradise. Wonderful nature, lakes, pristine landscapes and a very pragmatic population. Finns are at first glance cold, shy folks, but once you come to know them they can become your best friends for life.

So, my contribution for the festivities is the typical Finnish gingerbread cookies (pipparkakut). You can prepare simply the cookies or for the bold ones you can try building the house. I have done it together with my kids and they have loved it. We managed to prepare, both the cookies and a house. Now at home, not only we have a wonderful gingerbread smell but also a beautiful gingerbread house that creates a magical Christmas feeling.

Our neighbour’s loved it and ask us when we will eat it. Hope that you will enjoy it.

Here's the shopping list:

1 1/2 cups butter

1 cup granulated sugar

3/4 cup dark molasses

3 teaspoons cinnamon

3 teaspoons ground ginger

1 1/2 teaspoons ground cloves

1 1/2 teaspoon ground cardamom

3 teaspoons orange zest

2 eggs

2 teaspoons baking soda

5 cups all-purpose flour

Suggestion: Mix all spices and leave it to rest in a dry container for a period of time.

Step 1) Combine butter, sugar, molasses and spices in a saucepan.

Step 2) Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.

Step 3) Remove from heat and transfer to a mixing bowl.

Step 4) Allow sugar mixture to cool to room temperature.

Step 5) Stirring occasionally might help speed up this process.

Step 6) Stir eggs into cooled sugar mixture.

Step 7) Sift flour and baking soda together and add to sugar mixture.

Step 8) Mix well.

Step 9) Roll dough into a ball.

Step 10) Cover and chill in the refrigerator for 8-12 hours or overnight.

Step 11) Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.

Step 12) Cut into desired shapes.

Step 13) Bake in preheated oven at 350°F for about 7-8 minutes, or until firm to the touch.

Step 14) Cookies can be left plain, or decorated with pipped icing.

Step 15) NOTE: This makes a crisp cookie, pay attention to the cooking as cookies tend to burn easily.

Step 16) For the house, cut the dough into shapes (roof, walls, floor, trees, Santa, etc) and glue them together with hot caramel.

Season greetings and Bon Apetit

Chef Gourmet Du Art

Wonderful Cod Fish Lasagna - Lasagna de Bacalhau

Dear Readers,

As promised, in order to celebrate the 10K milestone, here it is a surprise.

I was wondering what to do in order to properly celebrate the occasion, should I write a “Hot Post” like the famous “Is Chocolate better than Sex?” or should I present you a new recipe? Ummm… Tough call.

I have decided to reward you with a new brand recipe, just recently tried at home, my family loved it.

I have created a mix between Portuguese traditional Cod Fish Recipe and the famous Italian Lasagne. The mingle resulted as “Wonderful Cod Fish Lasagne”. I think that it is a wonderful way of not only reward your loyalty but also pay my honours to Italy (country where I am presently living) and Portugal (my birth place).

I believe that this recipe would go wonderfully with a chilled Dry White Wine why from Alentejo region of Portugal.

Hope that you will enjoy it.

Here's the shopping list:

4 pieces of salted Cod

q.b. Olive oil

q.b. Garlic

q.b. Freshly grated Parmesan Cheese

1 Large Onion

2 Packs of small cooking Cream

q.b.

Sea Salt and Black Pepper

q.b. Butter

q.b. of Clove of India (spice)

q.b. of Bay leaf

q.b. of Milk

q.b. of Black Olives

q.b. of Piri Piri (Chilli Powder)

q.b. of White Flour

1 Can of Chopped Tomatoes

1 Box of Lasagne Pasta

1 Mozzarella Cheese

1 Fresh Large Green Pepper

Step 1) Leave the Cod inside water for at least a day (change water three times);

Step 2) Cook the Cod just in water;

Step 3) After is cooked leave it to rest inside cold water, this will make it easier to the next step;

Step 4) With your hands break the Cod flesh in small pieces, be careful to remove any skin and bones;

Step 5) Chop the onion and green pepper in small pieces and fry it with the garlic and Bay leaf;

Step 6) When is golden add the Cod Fish and fry it for 5 minutes, add Pepper and if you like it a little bit spicy some Piri-Piri (chilli powder);

Step 7) Add the can of chopped tomatoes and leave it to cook (you can add a bit of white wine);

Step 8) Melt some butter in the frying pan, add the Flour and stir;

Step 9) Add some hot milk and stir, it will become solid, don’t worry;

Step 10) Add some salt, pepper, the Clove of India and the Cooking Cream, continue to stir;

Step 11) On a cooking Tray place the lasagne pasta in the bottom;

Step 12) Cover the lasagne with the Cream;

Step 13) Cover the Cream with the Cod;

Step 14) Cover the Cod with the grated parmigiano cheese and pieces of the Mozzarella cheese

Step 15) Repeat the process till you have filled the tray. Do not forget to add loads of cheese on top;

Step 16) Pre-heat the oven at 250° and lace the tray inside;

Step 17) Control the cooking process as the recipe will be ready when it gains a crispy golden colour.

Step 18) Add some black olives over the top and serve the tray directly to the table;

Bon Apetit,

Chef Gourmet Du Art