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BACCALA' WITH POTATOES |
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| KITCHEN CHEF: F.G. for Marchenet | ||||
| REALIZZAZIONE: Baccalà with potatoes | ||||
| Number of portions, 4 |
WORKING METHOD |
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| INGREDIENTS |
U.M. |
Q.ty |
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| Softened Baccalà (Ready for use) Wine Water White Onion Extra-vergine oil of olive Minced parsley Potatoes into cubes from 2.5 x 2.5 cm. |
Gr. |
600 |
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1 - Clean and level the Stockfish eliminating skin and thorns. 2 - Cut it into pieces of approximately 60 Gr.and before putting it in the pan, have the carefulness to make on the bottom a gridirom with branches of laurel. 3 - Add at a side the onion mixed with potatoes. 4 -Cook in a covered oven for 10 minutes at 180° C (shake sometimes the pan). 5 - Remove the pan from the baking, strain some potatoes (the broken ones) through the strainer and add them again to the prepared together with the wine and the parsley. 6 - Cook 8/10 minutes more, remove and drain the stockfish well, throw the branches of laurel, and pass the baking bottom. 7 - Serve warm with potatoes covered from baking sauce and decorated with some leaves of parsley Marchenet |
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| Tools
: Iron pan or a pot with cover, trencher, knife, strainer, branches of laurel without leaves in order to form a gridiron. |
Sauces : | Garnishings:
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Degree of
difficulty: |
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