Tuesday, November 30, 2010

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Baccalà all'olio

Today I present to you another of my family recipes that I'm bound, I'm sure there will be useful in this time of year. The recipe is long, but the result compensates for the effort.

Ingredients for 6 / 8 people
- 700 gr. about quality of cod spider
- laurel
2 cloves garlic - 1 stalk of celery
- 1 carrot
- ½ white onion
parsley - salt
pepper extra virgin olive

Procedure: Beat the cod until it becomes soft, then put it to soak in water. After 12 hours, wash and rinse thoroughly, changing the water and put it to soak for another 12 hours. After you proceed to delete the first part of the bones. Then you put the salt cod soaked in a pan full of water with celery, carrot, onion and a bay leaf, and boil over low heat for about ten minutes, drain and allow to cool, it eliminates the all skin and bones, and chops up the pulp. Place a pan on the heat with a drizzle of extra virgin oil, a clove of garlic and a bay leaf, when the oil is hot, place the flesh of cod, salt and pepper, cook for 10 minutes, turn off the heat and allow to cool. Now enter the flesh of cod in a mortar, add a little chopped parsley and a little at a time of extra virgin olive oil, gets pounded in a mortar until obtaining the desired consistency. I do not recommend you do this with the blender, to taste the true nature of this dish, this should be done with the mortar. The true cod oil should not be a cream, but it must have some significance.

Today I will propose as an appetizer and hors d'oeuvres, but matches perfectly with pasta, I use it in particular for dressing of feathers.
In the first picture, in appetizer version, I used to fill the vol au vent along with diced potatoes and steamed broccoli.

In the second version I will propose as an appetizer, paired with the croutons

Suggested Wine: Prosecco di Valdobbiadene

With this recipe I participate in the contest : mantecados the Fábrica de San Enrique.


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