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Salty cod (Baccala')quenelle on garbanzo beans and extra virgin olive oil


Ingridients


1 lb Salty preserve "Baccala"(Cod)
2 ounces of boiled garlic
1 cup of extra virgin olive oil
8 ounces of dry garbanzo beans soaked over night
1 liter of whole milk
1 bouch of fresh chopped Italian parsley

Preparation


Washed and soaked the salted "Baccala" in water over night to remove excess salt of the preservation of the fish. Cut it in regular pieces and place it in a large stainless steel pan cover by the whole milk sealed and cover with a parchment paper then plastic wrap and the last a piece of aluminum foil to make sure the heat will be uniform all over the surface of the pan. Place the pan in the oven at 300 F. for about 30 minutes, then remove and let the fish rest until rich room temperature, remove the foil and open strain the fish from the milk cooking liquid and strain in in a bowl. Taste the liquid after strain how salty it is. At this point place the fish in the food processor and starting blending with the help of the extra virgin olive oil, taste the pate and you can add some of the cooking liquid to a desire texture and consistency. Place the pate in a container and refrigerated over night. In the meant time prepare the garbanzo beans by washing them from the soaking water and then place in a large put cover by a fresh water at list one hand of water above the beans. Adding a bouquet garnit of fresh aromatic herbs like sage, rosemary and thyme wrapped with a cheese cloth and put in the water with the beans follow by a splash of olive oil; it will allow the beans to absorb the flavor from the water; cover the pan with his own lid and start at medium flame until the water will start boiling, then remove the lid discard the foam that will rich the surface of the water and reduce the flame to a low position until is simmer and cook the beans until tender. Then turn off the pan cover again with the lid and let rest until rich room temperature. This method allow the garbanzo beans to absorb all the flavor from the water during the cooking time and temperature. As soon the rich room temperature to store the beans strain from his own original cooking water and add fresh water with another splash of olive oil, place in the refrigerator. The purpose of remove the original water is to remove the beans starches that accumulated in the water and will start ferment after few days. The best suggestion for keeping the beans for longer period of time to be store in the refrigerator is to change the water and will keep them fresh and ready to use for many other dishes. To presented the "Baccalao", dressed the garbanzo beans with extra virgin olive oil with salt and pepper then form the traditional quenelle with a spoon, place on top of the beans and served chill with chopped Italian parsley and a drizzled of extra virgin olive oil.




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