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Bacallà amb tomàquet, poma i all tendre

Ingredients:

4 talls de bacallà dessalats
2 pomes golden
8 tomàquets madurs
1 manat alls tendres


El bacallà és un peix que admet molts contrastos. Aquest mes us proposem una recepta entre dolça i salada. A veure què us sembla.

Verdures al forn

Ingredients:

4 o 5 Patates
1 Kg. Tomàquet madur
3 Carbassons
2 Albergínies
Orenga
Oli oliva

Tritureu els tomàquets i coleu-los, poseu-los a coure en un cassó amb una mica d’oli, sal i sucre. Hem d’aconseguir una salsa de tomàquet bastant densa. Per aconseguir-ho deixeu-ho coure destapat i remenant per a què no s’enganxi.

Pastís de codony i formatge

Ingredients:
1 Base de pastís feta amb pasta brisa
150 grs. Codony
300 grs. Formatge tipus Philadelphia
3 Un Ous
180 grs. Sucre
190 grs. Nata

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Tenim les festes de Nadal a tocar, hora d’entaular-se i fer llargues sobretaules amb la família i amics. Per a què aquestes siguin una mica més dolces us proposem aquest pastís. A veure què us sembla.

La recepta de la pasta brisa ja la vàrem explicar en un ÀMBIT anterior (núm. 158). Si no el teniu sempre podeu consultar a la web d’Àmbit (http://www.ambitdigital.org ).

La recepta és molt senzilla, agafarem la pasta brisa cuita, encara dins del motlle on l’haurem cuit i hi posaren el codony. Si aquest és massa espès el podem alleugerir amb una mica d’aigua i fer-ne una pasta que escamparem per la base de la pasta brisa.

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