Zucchini pappardelle and cod confit

Zucchini pappardelle and cod confit with olive tapenade and grated Payoyo cheese from Cádiz

 

Ingredients:

  • 500 g courgette
  • 18 cherry tomatoes
  • 500 g Cod loins
  • 3 cloves of garlic
  • 50 g Andalusian Extra Virgin Olive Oil
  • Andalusian Wine Vinegar
  • 3 sprigs of thyme
  • 100 g Payoyo cheese for grating

Preparation:

Confit the cod loin in Andalusian Extra Virgin Olive Oil, with garlic and thyme. To do so, cook it at low temperature in Extra Virgin Olive Oil – it is important that it does not boil. The oil should be at around 80°C. Leave it for about 12 minutes, until the cod is white.

For zucchini noodles: Wash them thoroughly. Cut off the ends of the zucchini, and with the help of a peeler cut thin longitudinal strips until they reach the central seeds. Repeat on the opposite side until each zucchini is finished.

Cut the cherry tomatoes into 4. Heat a little Extra Virgin Olive Oil in a frying pan, add the zucchini and cherry tomatoes, stir fry with a little Andalusian Wine Vinegar, stirring gently until slightly brown, soft and tender. Reserve.

Make a tapenade of black olives (200g approx.). Chop the ingredients below and mix until smooth:

  • 1/2 clove of garlic
  • 10 capers
  • 1 anchovy fillet
  • 150 g of pitted black olives
  • 80 g of Andalusian Extra Virgin Olive Oil

 

Serving Suggestion: Serve with a “Manzanilla Cortada”.

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