Steve manfredi: Salt cod
(smh)
Updated: 2006-07-24 15:15
 |
Large Medium Small |
In another pot, lightly fry a sliced onion, 2 sliced garlic cloves and a chopped celery heart for a couple of minutes in 3 tbsp of extra virgin olive oil. Add 1/2 a cup of white wine and boil until the wine has almost evaporated. Add 3 peeled and sliced medium sized potatoes and a bay leaf, cover with water and simmer until the vegetables are tender. Remove the bay leaf, add the salt cod pieces and 150g butter while still hot and blend (hand blitz or in food processor) until smooth. Season with salt and white pepper. Serve hot with garlic crostini (toasts), adding a sprinkle of parsley and a drizzle of extra virgin olive oil.
Tagliatelle with salt cod sauce and chick peas
The recipe is adapted from Luigi Sada's book La Cucina Pugliese. Soak 700g of salt cod, as in the previous recipe. Cut into 6 equal chunks. Heat 4 tbsp of extra virgin olive oil in a casserole dish and lightly fry 3 minced garlic cloves with a cup of roughly chopped parsley. When the cloves turn straw yellow, add 700g of peeled, seeded and chopped tomatoes and the fish. Simmer for 30-35 minutes until the fish is tender. Remove the salt cod pieces intact and set aside to serve as a second course with a tossed salad.
Add 300g of cooked chickpeas to the remaining sauce, season with salt and pepper. Cook 750g of tagliatelle or other wide ribbon pasta, put it in a bowl and toss it with the chickpeas and the sauce.