The cod cold
proposed by Andrea Simi
Take the cod, because cod may be preferable to the stringy, dissalatelo calculating about 150 grams per diner. Use large fillets from which to produce large flakes. Put the cod in cold water and place over heat and bring to a boil for a few minutes after skimming off the heat and let cool water (in our case has been brought home and cooked everything in the gallery .. A cold hand, cut some yellow potato, diced (one for each diner) and boiled in boiling water, without them crumbling.
bleached in boiling water for a couple of minutes, sliced \u200b\u200bsweet onion, weighing approximately half that of the potatoes. Drain immediately. United quantity, as desired, to ensure the reproduction of color and balance of Mediterranean flavors: black olives pitted, capers, sun dried tomatoes soaked in warm water and cut into strips, basil leaves and broken hands. Combine ingredients in a bowl with the slices of cod fence. Dress with extra virgin olive oil, salt and pepper. Let stand for one hour, stirring occasionally and ... enjoy. Match: Gavi DOCG La Scolca "White Label" 2009.
bleached in boiling water for a couple of minutes, sliced \u200b\u200bsweet onion, weighing approximately half that of the potatoes. Drain immediately. United quantity, as desired, to ensure the reproduction of color and balance of Mediterranean flavors: black olives pitted, capers, sun dried tomatoes soaked in warm water and cut into strips, basil leaves and broken hands. Combine ingredients in a bowl with the slices of cod fence. Dress with extra virgin olive oil, salt and pepper. Let stand for one hour, stirring occasionally and ... enjoy. Match: Gavi DOCG La Scolca "White Label" 2009.
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