Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 30 minutes + 48 hours to desalinate INGREDIENTS 1 slice of cod' from 800gr. 50gr. milk 20g of black olives. fresh parsley 3 onions 280gr blondes. Rice semi-10gr. 20g flour. 20g butter plant. grated Parmesan cheese 125ml. dry white wine 1 liter.
of vegetable soup garlic olive oil salt pepper PROCEDURE -------------------------- If you did not find the cod 'already' desalted, you remember to let it soak covered in cold water for at least 48 hours, changing the water often, to remove more 'salt as possible. If you purchased the cod 'already' desalted, you only get the fillets by removing the backbone, the side and the skin.
Preheat the oven to 70 degrees, peeled and thinly sliced onions, chopped fairly large fillets, lightly dredge in flour and place in a casserole that can go in the oven, with two sliced onions, a clove of garlic stuck in a toothpick, a sprig of parsley and lots of milk as needed to cover it.
bake for an hour, covered, checking from time to time not too dry. Both the cod 'will discard the onions slowly. After an hour remove the garlic and traasferite the saucepan on the stove to thicken further. Stone the olives and chop coarsely chopped parsley also advanced. Saute the sliced onion with remaining two tablespoons of extra virgin olive oil, add the rice and let it toast for a few minutes, pour the white wine, raise the heat and let it evaporate, then immediately started to add to the soup ladles of hot vegetables.
The risotto will be 'ready in about 18 minutes, then turn off the heat and stir in the Parmesan grattugiatoe the mixture of salt cod'. Sprinkle with more parsley and serve. 
of vegetable soup garlic olive oil salt pepper PROCEDURE -------------------------- If you did not find the cod 'already' desalted, you remember to let it soak covered in cold water for at least 48 hours, changing the water often, to remove more 'salt as possible. If you purchased the cod 'already' desalted, you only get the fillets by removing the backbone, the side and the skin.
Preheat the oven to 70 degrees, peeled and thinly sliced onions, chopped fairly large fillets, lightly dredge in flour and place in a casserole that can go in the oven, with two sliced onions, a clove of garlic stuck in a toothpick, a sprig of parsley and lots of milk as needed to cover it.
bake for an hour, covered, checking from time to time not too dry. Both the cod 'will discard the onions slowly. After an hour remove the garlic and traasferite the saucepan on the stove to thicken further. Stone the olives and chop coarsely chopped parsley also advanced. Saute the sliced onion with remaining two tablespoons of extra virgin olive oil, add the rice and let it toast for a few minutes, pour the white wine, raise the heat and let it evaporate, then immediately started to add to the soup ladles of hot vegetables.
The risotto will be 'ready in about 18 minutes, then turn off the heat and stir in the Parmesan grattugiatoe the mixture of salt cod'. Sprinkle with more parsley and serve.
No comments:
Post a Comment