Irene found the site of a "brotherhood" dedicated to one dish, based on dried cod. I love bacalao/baccalà so this was like catnip to me. Dried (or salted) cod is re-hydrated, dusted with flour and parmesan, cooked in milk with oil, onions, and anchovies for quite a long time. It looks rich, and is served with polenta.
There's a recipe ("an edible mummy?") and helpful video; this alternate edit of the video provides more detail. The chef is using whole sides of dried fish, dusting the insides which he first bashes to tenderize on a log. We can easily find smaller portions of "salt cod" rather than the air dried "stockfish", and both are frequently used in this dish. We'll use a more simple technique of layering, taken from another recipe, since our fish portions and dinner size is smaller.
For two:
150 g Onion (1 medium), chopped medium
120 ml Olive Oil, enough to cover Onions generously
4 clove Garlic, sliced
22 g Sardines/Anchovies, chopped fine, desalinated if dried
350 g Baccalà, desalinated boneless filets (skinless)
dusting Flour
20 g Parmesan Cheese, fine grate
sprig Parsley, fine chop
Salt
Pepper
450 ml Whole Milk, hot (probably a bit much)
glug Olive Oil
Cook the Onions, Garlic, Sardines/Anchovies until the onions are softened but not browned.
While that's cooking, you can preheat the oven (120C/250F) and prep the fish.
Dust the Bacalà with the Parmesan, Flour, Parsley, Salt, and Pepper.
Layer into the baking dish that has the cooked Onions.
Cover with Milk, and add a glug of Olive Oil on top.
Cover and cook very low, 120C/250F for 3 hours, without stirring;
the fish will probably break apart but we don't want a mush.
Serve with polenta, we like ours firm-set then grilled to brown a bit.
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