Love it! That is a giant piece of salt cod I bought at the Italian deli. Filipo loves seeing me come through the door. I spent all day cooking that salt cod. Actually you have to start days in advance because the fish needs to be soaked for a few days to get the salt out. I put it in water on Thursday night. Then I changed the water regularly until the fish had a nice saltiness but not too much.
I prepared a Lidia Bastianich recipe for creamed baked salt cod. First, the cod is cut into pieces and lightly sauteed in olive oil. Then you caramelize onions. When they are nice and brown you put the cod on top and then cover with milk. The fish cooks at a simmer for two hours as it slowly breaks down and absorbs the milk. Then you cook it another hour, the liquid slowly evaporating until you have thick sauce. The cod is then put into a baking dish, covered with grana padano cheese and baked for an hour until it is a lovely crusty cake.
While the cod was cooking away, I braised tuscan kale in tomatoes and borlotti beans.
Four hours later, dinner was ready! It was heavenly.
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