Pare that the cod in the summer should not be the most popular and in fact I had a bit of trouble finding, but this does not seem to me a recipe for winter ...
You just have some patience because it should be left to soak for 3 days changing the water often so that it softens and loses its storage rooms.
Always the last book purchased (Herbs & Spices).
Ingredients 400 g of desalted cod
white vinegar 1 red onion to taste
10 basil leaves 1 sprig of rosemary 4 sage leaves
oil 1 clove garlic 1 lemon
Clean cod and cut it into pieces. Put il baccalà in un cestello per la cottura al vapore e farlo cuocere in sospensione sopra il vapore prodotto da 3 bicchieri d'acqua in cui avrete messo a bagno le erbe (tenere da parte qualche foglia di basilico) e l'aglio. Condite il baccalà con la cipolla rossa tagliata sottile, aceto, olio, pepe e le foglie di basilico tritate. Decorare con qualche fetta di limone.
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