Polenta For Venetian Codfish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FISH WITH POLENTA AND MUSHROOMS: MERLUZZO CON POLENTA E FUNGHI



Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 cup milk
3/4 cup water
1/2 cup stone ground white cornmeal
Unsalted butter
Full flavored extra-virgin olive oil
12 ounces mixed wild mushrooms washed and dried
Quick mixing instant flour
4 (6 ounce) pieces cod
Sea salt and freshly ground black pepper
15 year old balsamic vinegar

Steps:

  • Combine the milk, water, and cornmeal in a medium sized saute pan. Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour). After removing from the heat stir in 1-teaspoon butter and 1 teaspoon olive oil.
  • In a saute pan, cook the mushrooms over high heat with 2 tablespoons olive oil and 1 tablespoon butter for 3 minutes. Season to taste with salt and pepper.
  • Heat 1-tablespoon olive oil in a saute pan. Lightly flour the cod with the instant flour. Place the fish in the pan and add 1-tablespoon butter. Cook for 3 minutes and then turn over. Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish. Salt and pepper, to taste.
  • Place a small mound of the polenta in the center of the plate. Place the cod directly on top of the polenta. Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate.

VENETIAN STYLE POLENTA CAKES WITH CAVOLINI DI BRUXELLES RECIPE



Venetian Style Polenta Cakes with Cavolini Di Bruxelles Recipe image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

1 quart water
1 quart heavy cream
8 ounces polenta
3/4 cup semolina flour
1 cup olive oil plus 2 tablespoons, divided
1 Spanish onion, 1/2-inch dice
5 ounces pancetta, 1/4-inch dice, optional
4 cups Brussels sprouts, cleaned and quartered
2 sprigs fresh thyme
4 bunches baby carrots, tops removed, washed, and cut in half
1 tablespoon red wine vinegar
Salt and freshly ground black pepper

Steps:

  • In a 6-quart stock pot combine the water and heavy cream and bring to a boil. Slowly add the polenta in a thin stream while stirring to prevent lumps from forming. Reduce the heat to a low flame and slowly incorporate the semolina flour. Allow to simmer for 30 minutes while stirring constantly. Remove from heat and adjust the seasoning with salt and pepper. Allow to cool for about 15 to 20 minutes.
  • Preheat the oven to 350 degrees F. Lightly oil 6 (3-inch) individual cake pans.
  • Take the cooled polenta and pack into the prepared cake pans. Place the polenta cakes on a half sheet pan and bake in preheated oven for 15 to 18 minutes. Remove from the oven and cool for 15 minutes before unmolding.
  • In a large saute pan, heat 2 tablespoons olive oil and lightly cook the onions and pancetta, if using, until golden brown. Add the Brussels sprouts and thyme sprigs. Place in preheated oven and roast until soft, stirring occasionally to prevent burning. Remove the thyme.
  • In a separate pan, combine the baby carrots with equal parts oil and water to cover. Slowly bring to a simmer and cook until tender. Remove the carrots from the oil and combine with the Brussels sprouts.
  • To finish, reheat the polenta cakes in the oven for 10 to 12 minutes. As the polenta is cooking, slowly reheat the Brussels sprouts and carrots. Just before serving, place the polenta cakes in a bowl. Finish the Brussels sprouts and carrots with the red wine vinegar and salt and pepper, to taste. Arrange the vegetables around the polenta cakes in the bowl.

POLENTA WITH SALT CODFISH



Polenta with Salt Codfish image

Provided by James Beard

Yield Serves 6

Number Of Ingredients 10

2 pounds salted boneless codfish
2 tablespoons olive oil
1 clove garlic, chopped
1 small onion, chopped
1 1/2 cups drained, solid-pack tomatoes (or 1 1/2 pounds ripe tomatoes, peeled, seeded and chopped)
1 tablespoon dried basil (or a few leaves of fresh basil)
1 small can tomato paste
Salt, pepper
1 recipe polenta
Grated Parmesan cheese

Steps:

  • Soak the codfish in cold water to cover for 8 hours, changing the water once during the soaking. Drain and cover with fresh water, bring to a boil, lower the heat and simmer until the fish is tender.
  • Heat the olive oil and sauté the garlic and onion. Add the tomatoes and basil and simmer for 30-40 minutes. Add the tomato paste and simmer for 15 minutes. Season to taste with salt and pepper. The sauce should be quite thick. If it is not, reduce it over a brisk flame, stirring constantly.
  • Pour polenta into an oiled casserole or baking dish and top with codfish. Cover with the tomato sauce, sprinkle with grated Parmesan cheese and put under the broiler flame for a minute or two, until the top is glazed.
  • For a Mexican version, chop 2 canned peeled green chilis and add them to the polenta with 1/2 cup grated Gruyère cheese. Add 1 tablespoon chili powder to the tomato sauce, simmer until thick.

VENETIAN CODFISH



Venetian Codfish image

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 12

8 to 10 ounces dried cod
2 cups milk
1/2 small onion, halved
1 celery stalk, halved
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1/2 to 3/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons finely chopped flat-leaf parsley
1/2 head radicchio di Chioggia, cut into thin ribbons
Balsamic vinegar, for drizzling
1/2 head Boston lettuce, cut into thin ribbons
12 slices Polenta for Venetian Codfish, grilled or sauteed

Steps:

  • In a large bowl filled with cold water, soak cod for 4 days, changing the water twice per day. Remove cod from water. Pull off any skin, and discard. Using kitchen pliers or tweezers, remove any bones from the spine.
  • In a large saucepan, combine milk and 6 cups water. Add onion, celery, and garlic; season with salt. Bring mixture to a boil. Reduce heat, and simmer for 20 minutes. Remove from heat, and transfer cod to the bowl of an electric mixer fitted with the whisk attachment.
  • Add just enough of the cooking liquid to moisten the fish, 1/4 to 1/2 cup. Be sure not to add the garlic clove. Beat cod on low speed. When it breaks into small pieces, increase the speed, and begin adding olive oil in a thin, steady stream. The quantity of oil used depends on the quality and fat content of the cod; stop adding oil when the mixture is very creamy and emulsified. Stir in parsley, and season with salt and pepper.
  • Using an oval ice cream scoop, neatly place 3 mounds of the cod mixture on each of 6 plates. Garnish with a handful of radicchio and Boston lettuce. Drizzle with oil and vinegar. Serve with polenta on the side.

POLENTA PASTIZADA----VENETIAN POLENTA PIE



Polenta Pastizada----Venetian Polenta Pie image

Make and share this Polenta Pastizada----Venetian Polenta Pie recipe from Food.com.

Provided by Mamie37

Categories     Savory Pies

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
1/2 cup unsalted butter
2 carrots, finely chopped
1 stalk celery, finely chopped
1/2 cup bacon, finely chopped
1 cup raw veal, finely chopped
1/2 cup dry white wine
1 lb ripe tomatoes or 1 lb canned tomato
salt and pepper
1 1/2 ounces dried mushrooms
1/4 lb chicken giblets
3 cups cornmeal
5 ounces parmesan cheese, half grated,half very thinly sliced

Steps:

  • Make sauce: Heat the oil and 2 tablespoons of butter, and gently saute the onion, carrots, celery and bacon until they change color.
  • Add the veal, let this brown, then pour in the wine.
  • Cook for 5 minutes.
  • Peel, seed, and finely chop the tomatoes.
  • Add these to the pan, season with salt and pepper, cover and cook gently for 1 1/2 hours.
  • While the sauce cooks: Soak the mushrooms in warm water and finely chop the giblets.
  • When the mushrooms have been soaking for 30 minutes, drain, pat dry, and chop finely.
  • Bring a large pan of salted water to a boil, at least 8 1/2 cups.
  • Pour in the cornmeal, stirring constantly, lower the heat, and cook gently, stirring frequently, for 30 minutes, or until it is a thick, smooth mass.
  • Pour it into a square baking pan, let it cool, and then cut into 1/4 inch thick slices.
  • Set aside.
  • Melt 3 tablespoons butter and saute the mushrooms and giblets gently for 5 minutes.
  • Sprinkle lightly with salt.
  • Rub a fairly large pie dish generously with butter.
  • Cover with a layer of polenta, and spread with a layer of the meat sauce, another of polenta and one of mushrooms and giblets.
  • Sprinkle with grated Parmesan and add a layer of sliced Parmesan.
  • Dot with butter.
  • Continue in this manner until all the ingredients are used up, finishing with a sprinkling of grated Parmesan and slivers of butter.
  • Bake at 475 degrees 30 minutes, or until heated through and serve very hot.

Nutrition Facts : Calories 513.1, Fat 28.4, SaturatedFat 12.7, Cholesterol 103.4, Sodium 341.6, Carbohydrate 44.4, Fiber 5.1, Sugar 4.1, Protein 19.9

More about "polenta for venetian codfish recipes"

VENETIAN POLENTA - LIFE IN ITALY
venetian-polenta-life-in-italy image
2019-10-16 Heat the oil in a large, heavy skillet. Add all the mushrooms and garlic and saute over medium heat until they are lightly browned and tender, …
From lifeinitaly.com
5/5 (1)
Category Appetizer
Servings 5
Total Time 20 mins


POLENTA AND COD MANTECATO - DELICIOUS ITALY
polenta-and-cod-mantecato-delicious-italy image
2010-08-27 For the polenta: Bring 3 litres of water to the boil and add the flour with the help of a hand whisk. Cook and keep turning the whisk in one …
From deliciousitaly.com
Estimated Reading Time 1 min


VENETIAN CREAMED COD WITH POLENTA - CANTINA DO SPADE
venetian-creamed-cod-with-polenta-cantina-do-spade image
2020-08-07 After 24 hours, cut the stockfish in pieces and put it in a pan with cold water and 150 ml milk. Add a pinch of salt. Bring the fish to the boil and …
From cantinadospade.com
Cuisine Italiana
Category Cicchetto
Servings 4
Total Time 1 hr


VENETIAN POLENTA WITH CUTTLEFISH SAUCE - LIFE IN ITALY
venetian-polenta-with-cuttlefish-sauce-life-in-italy image
2018-11-14 Add the onion and garlic and cook until they are tender but not brown. Stir in the cuttlefish or squid and cook over medium heat about 30 minutes, until all the liquid from the cuttlefish or squid has evaporated. …
From lifeinitaly.com


VENETIAN SHRIMP WITH POLENTA RECIPE - DAVID MCCANN
venetian-shrimp-with-polenta-recipe-david-mccann image
Step 1. Whisk together 8 cups water, cornmeal, salt, and bay leaf in a large saucepan. Bring to a boil over high, stirring bottom and sides of saucepan often with a wooden spoon. Reduce heat to ...
From foodandwine.com


RECIPE: CREAMED CODFISH, WHOLEMEAL POLENTA & CRACKER
recipe-creamed-codfish-wholemeal-polenta-cracker image
2016-03-26 Separately, prepare the “polenta taragna” by slowly adding the flour in boiling and salted water; keep turning for 40 minutes until it becomes compact and well amalgamated. Serve the salt cod on a polenta bed, add a cracker of …
From discoverportovenere.com


10 BEST FISH WITH POLENTA RECIPES | YUMMLY
10-best-fish-with-polenta-recipes-yummly image
2022-06-22 Lamb Shank Confit with Raisins and Creamy Polenta On dine chez Nanou. vegetable broth, honey, water, polenta, lamb shanks, thyme sprigs and 2 more. Crispy Polenta Fries With Ricotta, And Sage Salt. On dine chez Nanou. …
From yummly.com


BACCALà MANTECATO | ITALY MAGAZINE
baccal-mantecato-italy-magazine image
2017-04-06 Bring stockfish or salt cod, along with bay leaves and peeled garlic clove, to boil in a large saucepan. Cook for 15 minutes or until the fish is tender. Reserve some of the cooking liquid and drain the fish. Discard the garlic and …
From italymagazine.com


POLENTA AND HERB-CRUSTED COD - WAITROSE
polenta-and-herb-crusted-cod-waitrose image
Method. In a shallow bowl, mix together the polenta, lemon zest, garlic and herbs, then season well. Pour the beaten egg into a shallow bowl, dip the fish in the egg and then into the polenta mixture, pressing it well onto the fish. Heat …
From waitrose.com


POLENTA GNOCCHI WITH CODFISH AND OLIVES - IN VIAGGIO IN …
polenta-gnocchi-with-codfish-and-olives-in-viaggio-in image
2018-09-19 Rinse the codfish, remove the skin and chop it in cubes of about 3 cm each side. In a large pan gently sweat the chopped onion with the oil, when it is browned add the celery cut into slices about 3 mm thick, brown for about a …
From inviaggioincucina.com


BUTTER-BASTED SPICED COD WITH POLENTA - RECIPE
butter-basted-spiced-cod-with-polenta image
Position a rack in the center of the oven and heat the oven to 400°F. Heat a 3-quart saucepan over medium heat. Add the coriander and stir until fragrant, about 30 seconds. Add 3 cups of water, the lemon zest, and 1 tsp. salt; turn the heat …
From finecooking.com


BACCALà MANTECATO RECIPE - GREAT ITALIAN CHEFS
baccal-mantecato-recipe-great-italian-chefs image
Bring to the boil and simmer very gently for about 10 minutes. Take off the heat, cover and leave for another 10 minutes. 4. Remove the fish from the milk and then mash it into flakes with a fork, removing the skin and any bones that …
From greatitalianchefs.com


BACCALA MANTECATO ALLA VENEZIANA - ALL OUR WAY
baccala-mantecato-alla-veneziana-all-our-way image
Cut the cod into pieces and place in a pan and cover again with cold water and add the bay leaves and ½ cup cream. Cover and bring to a boil with the lid slightly ajar. Cook at a steady boil for 20 minutes skimming any foam that comes to …
From allourway.com


PAN-FRIED COD FILLET RECIPE WITH POLENTA MOUSSE
pan-fried-cod-fillet-recipe-with-polenta-mousse image
Heat the water in a medium pan until boiling, then add the polenta. Add the milk a little at a time, stirring well until smooth and incorporated. 100g of water. 50g of polenta flour. 75g of milk. 3. Once cooked, whisk through the butter and …
From greatitalianchefs.com


CICCHETTI AND BACCALà, THE VENETIAN WAY - DELICIOUS ITALY
cicchetti-and-baccal-the-venetian-way-delicious-italy image
2019-02-01 making it. Boil the codfish together with the onion, carrot and the other herbs. Then cut the codfish in pieces and whisk with olive oil. Finally add the garlic chopped in small pieces and the parsley. Spread the mantecato …
From deliciousitaly.com


BACCALà ALLA LIVORNESE RECIPE - RECIPES FROM ITALY
2022-03-05 Step 1) – To make Baccalà alla Livornese, first of all clean and slice the onions quite finely. Then peel the potatoes and cut them into cubes of about 3 cm (1/3 inch). Set the potatoes aside. Step 2) – In a pan heat 4 tablespoons of olive oil, …
From recipesfromitaly.com


GRILLED POLENTA WITH DRIED COD MOUSSE (BACCALà MANTECATO)
2014-02-11 Instructions. Place cod in a 2-qt. saucepan, and cover by 2″ with cold water; boil for 20 minutes. Drain cod, return to saucepan, and repeat …
From saveur.com


10 MOST POPULAR VENETIAN SEAFOOD DISHES - TASTEATLAS
2022-06-27 Spaghetti alla busara is a traditional Italian dish originating from Venice and the surrounding area. The dish is usually made with a combination of scampi (langoustines or large prawns), spaghetti, olive oil, tomatoes, garlic, parsley, white wine, salt, and pepper. The garlic is sautéed in olive oil and removed from the pan.
From tasteatlas.com


VENETIAN CICCHETTI: ITALIAN RECIPE | SANPELLEGRINO
1. Start by rehydrating the cod: soak the fish, immersed in cold water, for up to 48 hours in the fridge. Change the water twice daily. 2. Drain and remove the skin. Place in a large saucepan with enough cold water to fully cover the fish, along with 150 mL of milk, season with salt and bring to a boil. Cook for about 20-30 minutes, skimming ...
From sanpellegrino.com


BACCALà ALLA VICENTINA (CODFISH VICENZA-STYLE) - MEMORIE DI ANGELINA
2010-01-26 Season with some salt and pepper, and add a few anchovy fillets and a handful of chopped parsley. As soon as the anchovies have 'melted' into the soffritto, turn off the heat. Once the baccalà is ready, dry the fillets thoroughly, cut them into relatively even square pieces and dredge them in flour.
From memoriediangelina.com


SALTED CODFISH PATE ON TOAST (OR POLENTA) - DAILY NAUTICA
Salted codfish pate on toast (or polenta) This is delicious and easy to prepare, great to spread on toast, but also to use as a pasta sauce. Ingredients: 8 slices bakery bread. 450g salted codfish, deboned and rehydrated. 1 carrot. 1 stalk of celery. 1 small onion. a handful of parsley. extra virgin olive oil. white pepper. half a glass of ...
From dailynautica.com


VENETIAN SALTED COD - (BACCALà MANTECATO) - PHILOSOKITCHEN
2021-06-01 Pour the milk combined with 2 cups of water in a sauce pan. Soak the salted cod cut into big pieces into the milk. Add 1 bay leaf, 1 teaspoon of whole black pepper, and 1 clove of garlic coarsely crushed. Place the saucepan on the stove, bring to simmer, then cook very gently simmering for 35 minutes.
From philosokitchen.com


POLENTA WITH CODFISH - ALDEN BAKALAR
Ingredients: 1 cup of 200 ml of instant polenta 100 g of cod salts 1 tablespoon butter or olive oil parsley PREPARATION: Cook the polenta as directed. Season to taste. When the polenta has cooled, cut into slices. Serve cold with cod mantecato, garnish with parsley and olive oil.
From alden.hr


VENETIAN BELLINI COCKTAIL AND GRILLED POLENTA WITH BACCALà …
2016-05-27 Serve a mousse of salted cod on baked polenta as people use to do in one of the most beautiful cities in the world: Venice. The Venetians call their appetizers cicchetti (the Venetian version of the danish smørrebrød) and they are usually served with a glass of wine known as ombra. A…
From madanddelicacy.com


POLENTA WITH CREAMED DRIED CODFISH
POLENTA WITH CREAMED DRIED CODFISH INGREDIENTSquantity for four people – 1 Castello’s Polenta al cucchiaio package– 800 g creamed dried cod– 4 garlic cloves– 1 l of milk– 2 l vegetable broth– 1 branch of parsley– 1.5 deciliter of olive oil– salt and pepper PREPARATION Bring the milk to boil with the broth and put the cod in it for about an hour. Peel the garlic and …
From polentacastello.com


SALT COD WITH POLENTA IS A SEAFOOD MAIN DISHES BY MY ITALIAN RECIPES
Soak the salt cod in fresh water for three days, changing the water every day. Then rinse the fish, remove the skin and all the bones, and then cut it into pieces.
From myitalian.recipes


CREAMED CODFISH: FROM NORWAY TO VENICE - COOKING WITH …
2020-11-17 Yellow or white, hot straight from a copper polenta pot, or sliced and grilled, polenta is an excellent and gluten free food that is delicious in every season. Even if it is referred to as baccalà (salted codfish) in this venetian recipe, the fish used in this dish is stockfish. Venice was the first city in Southern Europe where stockfish was introduced by the nobleman Pietro …
From cookingwithcarlotta.com


CREAMY CODFISH APPETIZERS – BACCALA MANTECATO – LABELLASORELLA
2014-12-22 Drain the baccala and examine for bones or skin. Remove the bones with a kitchen tweezer and peel away the skin, discard. Fill a medium sized saucepan with the onion, celery, bay leaf, 1 clove of garlic, and the cod. Pour the milk over the cod and add enough fresh water to cover the fish completely.
From labellasorella.com


POLENTA TOAST WITH CODFISH - RIBERALVES
Check out the full recipe here! Cook the polenta according to the instructions on the package, then pour the whole mixture into a tray and leave to cool for approximately 1 hour. Cut the polenta into rectangles or any other desired shape and fry in a drizzle of olive oil until golden. Crush the black olives, seasoned with oregano and 1 ...
From riberalves.pt


HOW TO MAKE BASIC POLENTA RECIPE - RECIPES FROM ITALY
2020-12-05 Cook polenta in the microwave oven boiling the salted water in the oven for two minutes at 800 W, using a suitable container. Pour in the flour, mix and cook for about 20 minutes always at 800 W. Stop cooking every 5 minutes to mix and to check the consistency of the polenta, if necessary add more water.
From recipesfromitaly.com


SIMPLE FISH FILLET RECIPE WITH CREAMY POLENTA AND BASIL OIL!
2021-03-22 Simple fish fillet recipe: 1 kg fresh fish fillets. 2 cups of all-purpose flour. Olive oil. Servings: 6 servings. Preparation time: 30 minutes Creamy polenta recipe: 300 g dry polenta. 900 ml fresh milk. 200 ml water. 100 g butter. 100 g grated parmesan. Servings: 6 servings. Preparation time: 20 minutes Quick basil oil recipe: 100 g basil. 150 ...
From thechefscult.com


SEPPIE AL NERO ALLA VENEZIANA (CUTTLEFISH IN INK) - TINA'S TABLE
2020-07-18 Serve over polenta, garnished with the parsley. (See my blog post for instructions on how to serve on spaghetti instead.) For the polenta, bring the desired quantity of water to a boil, such as 1-1 1/2 liters/quarts of water for 4 people and add 2-4 tablespoons extra virgin olive oil and if using, the bouillon cube. Check for salt.
From tinastable.com


VENETIAN CUTTLEFISH WITH POLENTA | RISTORANTE FALCIANI
Take a look at our menu! To book a table, call the number: +39 041 5224872. We’re open from Monday to Friday from 11 a.m. to 11 p.m. Photo by Pixabay. by falcianivenice / in Cooking-eng / Comments Off. on Venetian cuttlefish with polenta. Read more.
From falcianivenice.com


SEAFOOD RECIPE PACIFIC COD WHITE POLENTA | BLOODYDECKS
2012-03-27 At a recent offsite gig, our client chose the humble Pacific codfish for their main course because it is one of the best-eating fish and it comes from a healthy, sustainable stock unlike the Atlantic codfish that continue to struggle. Atlantic cod have been overfished in the Gulf of Maine for decades. I paired the fish with white polenta, another favorite that comes out …
From bdoutdoors.com


POLENTA WITH CREAMED SALTED COD | MAMABLIP
Cook the cod in foil, with a drizzle of oil, a sprinkle of salt and the sprigs of thyme. Seal your foil sheet well around the fish, and bake for about 20 minutes at 180°. Now clean the fish from the skin and all the bones and put the fillets in a bowl, preferably ceramic. Sprinkle with pepper and salt, add the chopped parsley and begin to ...
From mamablip.com


FRESH COD ALLA VICENTINA WITH POLENTA - STEFAN'S GOURMET BLOG
2016-06-21 Find a pot into which the pieces of cod fit snugly in a single layer. Season the pieces of cod with salt and freshly ground black pepper on all sides. Dust them with flour. Spread out half the onion mixture on the bottom of the pot. Arrange the pieces of cod on top of the onions in a single layer. Cover with the remaining onion mixture.
From stefangourmet.com


VENETIAN SHRIMP WITH POLENTA - PUNCHFORK
2 cups stone-ground plain white or yellow cornmeal. 1 1/4 teaspoons fine sea salt. 1 fresh bay leaf. 3 tablespoons extra-virgin olive oil. 4 garlic cloves, thinly sliced. 1/4 teaspoon crushed red pepper, plus more to taste. 1/2 cup dry white wine. 3/4 cup lower-sodium chicken stock. 2 pounds peeled and deveined raw large wild-caught Gulf shrimp.
From punchfork.com


VENETIAN BELLINI COCKTAIL AND GRILLED POLENTA WITH ... - MAD AND …
2016-05-27 Cut the polenta into squares, rectangles or circles, as you desire. For grilled polenta. Heat a cast-iron grill pan over high heat. Grill polenta, turning once, until slightly charred, about 4 minutes. For the baccalà. 300 gr fresh filet codfish; 150 gr extra vergin olive oil; 200 ml milk; salt; 1 clove garlic, crushed; 1 tbsp. finely chopped ...
From madanddelicacy.com


Related Search