Baccalà Quenelle with Garbanzo Beans

Ingredients

• 1 lb preserved salty cod (Baccalà)
• 2 oz boiled garlic
• 1 cup extra virgin olive oil
• 8 oz dry garbanzo beans
• 1 liter whole milk
• 1 bunch fresh chopped Italian parsley

Preparation

1. Soak the cod overnight to remove excess salt. Simmer in milk at 300°F for 30 minutes, covered; cool and strain.
2. Blend with olive oil and a splash of cooking liquid until silky.
3. Cook garbanzo beans with aromatics until tender; cool and dress with olive oil, salt, and pepper.
4. Plate beans with a quenelle of cod mousse; garnish with parsley and EVOO.

🍷 Wine Pairing

Montenidoli Vernaccia di San Gimignano Tradizionale 2021 — crisp, mineral, almond-tinged; lifts richness of the cod and complements the beans.

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Nutrition Facts (per serving)