Check out this great recipe courtesy of Mr. Mario Batali.
- About 18 cocochas (hake cheeks; you can substitute 8-ounce hake or cod fillet, cut into 1-inch pieces)
· 1/2 teaspoon sea salt
· 2 tablespoons finely minced Italian parsley, plus extra for garnish
· 1 teaspoon finely minced garlic
· Good olive oil - Arrange the cocochas in a single layer in a cazuela that holds them snugly. Sprinkle with the salt, parsley, and garlic, and add enough olive oil to come halfway up the cocochas. Bring to a simmer over medium heat, then reduce the heat and cook at a bare simmer for about 10 minutes, until the cheeks are just cooked through.
- Pour off the oil and reserve. Attach a handle to the cazuela, and add a few drops of room-temperature water and a bit of the reserved olive oil, swirling the dish to mix. Continue adding the olive oil little by little and swirling the dish rapidly until the sauce is emulsified and thick and coats the cocochas, about 5 minutes; if necessary, add a bit of water to keep the mixture under 200°F. Sprinkle with parsley and serve.
Make sure you continue to watch Spain...on the road Again. This recipe will be featured on episode 5: "Basking in Basque Country." Doesn't this look good!!
Comments