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The cod is an ingredient we had always used at home
and I like it a lot and then the combination with the artichokes and the alioli
makes it is something very amusing or stronger.
We have the candied artichokes and then you can have it prepared
and we don't desalt it a lot because the artichoke is a plant
with a very neutral flavor and to the alioli we add some
honey in order to counteract the salty cod
We always cook rice with vegetables according to the season vegetables
We know we have to use the products of the territory and of the season
We put beetroot, cabbage, artichoke and broccoli. Now it's time
of artichokes and we also use tomatoes, although it's not their time
but it's a product we have to use in cooking.
And which variety of rice do we use?
The rice is carnaroli made here in the Delta
Here in the Delta we cooked the rice with cabbage and beans
The cabbage is a vegetable some people don't like
but it provides a lot of flavour
to the rice and using
a small quantity you have
a very very tasty rice
I, in my kitchen, agree with the slow food
cooking with time is important but the moment we are living, people
need the service is faster, so the preparation is important
Well that's the cod with artichokes and alioli
The alioli has some honey to counteract the salty cod
It's an easy dish, the only thing that has to be made is to have the macerated artichokes
and then the cod ,already desalted ,is crumbled
Which part of the cod do you use? The snout?
I usually take the entire part and I look for it has bones
the parts around the bone are the tastiest
With the temperature, the alioli loses density and it's integrated
with the cod and the artichokes and the above part is cooked au gratin
In this case the wine you suggest to go with these two dishes...
The wine is a rosé one which I appreciate a lot and I think that it perfectly combines
with the chosen dishes and it's a rosé wine from Terra Alta
If you want we are trying it to see how's it going?
A rosé wine isn't more than a very informal wine
and I think it's a good choice because in
this environment at Petit Café, with this setting on the table
with the format of small plate, a rosé wine is very versatile
and I think it has some very suitable characteristics
to go with anything that comes out from my kitchen
We try that all the dishes come out at the same time more or less
and people are trying everything, they mix a little
people are eating from the same dishes
The spirit of sharing the dish
And especially what is noticed is the salty point of the cod
I think it's good and this salty dish goes with the wine
it goes perfectly.
Let's try the rice
You first
Of course
You have said it's a rice with season vegetables
Here the wine fits perfectly because the flavor
of the beetroot goes perfectly with the rosé wine.
And one thing, to be here beside the Suspended Bridge in Amposta
what does it mean? Any anecdotes?
Some minutes ago we saw some people taking photos outside
Well, we are the information point...