Cooking with Serrats isn’t closed for the holidays, but thanks to your recipes we’re travelling around a lot. In fact, we can even be in two places at the same time. Today, for example, we’re going to Italy with Carmen and her delicious homemade focaccia. But at the same time, we’re staying here with the wholesome flavour of the Cantabrian sea with our marinated anchovies. This is why we love to sit down à table con Carmen!
- 24 marinated anchovies
- Fresh chives
- Extra virgin olive oil
For the focaccia
- 100 g of bread flour
- 190 g mineral water
- 10 g extra virgin olive oil
- 12 g of fresh compressed yeast
- One pinch of sugar
- 1/2 tsp of salt
For the courgette alioli
- One medium-sized courgette (approximately 400 g)
- One or two cloves of garlic
- 40 g of extra virgin olive oil
- Black pepper
(Carmen prepares the focaccia with her Thermomix, but if you don’t have one, you can mix the ingredients and knead them)
- Place in a Thermomix jug the flour, 160 g of water, the oil, the yeast and the sugar. Mix for 2 minutes with the jug closed and at bread dough speed.
- Add the salt and the remaining 30 g of water. Mix for 2 minutes with the jug closed and at bread dough speed.
- On an oven tray, spread two spoonfuls of oil and place the dough on top. With your hands greased with oil, give it a round shape.
- Cover with a bowl and let it rise in a cool place for 30 minutes.
- Preheat the oven to 200 ºC
- Without kneading it, spread the dough on the tray with your finger greased with oil. Splash some oil on top and sprinkle with some oregano.
- Bake for 30 minutes.
- Leave to cool before cutting it.
- Wash the courgette thoroughly and cut off the ends. Without peeling it, cut it into slices and steam cook it for 20 minutes.
- When it’s ready, in a mixer, add the courgette, the garlic and a pinch of salt and pepper. Start to blend the mixture and gradually add the oil until you have a smooth cream. Add salt to taste if necessary.
Assembling the dish:
You can do this in two ways:
- The simplest: spread the courgette alioli on the focaccia. Add the anchovies on top. Sprinkle some chopped chives over it all and add a dash of oil. Cut into portions.
- The second version is more visually appealing: first cut the focaccia into portions the right size for a couple of anchovies, spread on the alioli and then add the anchovies on top. Sprinkle some chopped chives over each portion and add a dash of oil.
Spectacular! Thanks, Carmen!