Continuing on the theme of Salt Cod, today’s lunch provided a simple and delicious way to use leftover Brandade (or Brandada in Spain). I opened a package of Émoi Piquillo Peppers (yes, that’s emoji without the “j”) and spooned in some salt cod purée. These were placed in a lightly-oiled cazuela at 350° F. for 10 minutes, plated and consumed with a small glass of wine.

The final touch was supplied by a second cup of espresso for the day, in which I could dip the biscotti.