Tag: Cod

Cod has changed – Sale & Pepe – Italian Cuisine

Cod has changed - Sale & Pepe


Instead of whales.
The idea, it is said, came to gods fishermen, maybe Basque (but there is little clarity about their nationality) in navigation in the northern seas whaling: stumbled upon large schools of cod, they decided not to miss the opportunity and to try to keep them as they already did with the meat of large cetaceans. Successful experiment. And if whales are no longer part of our diet today, the cod, in reverse, long-lasting food and available all year round, it has reached i ports and kitchens around the world (today it comes mainly from Denmark, the Faroe Islands, Norway, Iceland and Canada) becoming protagonist of the table of tradition.
If we look at the most typical recipes, not only Italian, we discover a paradox: the fish is from the North, but always yes accompanies Mediterranean ingredients, those of the shores where he arrives after the long voyage by ship from the cold seas, tomatoes, onions, potatoes, olives, capers, garlic. The cooking? Steamed (in which to sink large pieces of bread) or in frying (often with potatoes). A greedy and nutritious way of tasting it, which however has been changing in recent years.

Uses and recipes
A excellent food that the people like chef Rich in noble proteins, vitamins And mineral salts, low in fat, white and soft if well desalted, cod turns out to be an extremely interesting food for many chefs, who interpret it with creativity. Moreno Cedroni, for example, it offers it with sauce and diced hare; the Neapolitan Marianna Vitale puts it in a savory cheesecake; Gennaro Esposito presents it with chickpea cream; Luca De Santi, an eclectic pastry chef, even turns it into ice cream. That's what they say "discounting" of an ingredient, the approach to the trend of the moment, to the evolution of taste and palates. And so the cod has changed its appearance even in everyday cooking. It is similar to ethnic rice and pasta, it is combined with legumes and vegetables such as cabbage, colored carrots, turnips, asparagus and sweet potatoes. It is enjoyed in salad with seasonal fruit: it is excellent boiled and mixed with oranges and onions, all seasoned with orange juice reduced on the fire, oil and pepper. And again, it is used as original stuffed with artichokes and onions, is prepared in crispy meatballs and breaded with unusual spicy blends. Do you want to try? These pages will inspire you.

January 2022
Christian Cassé

How to desalt and cook cod: tips and recipes – Italian Cuisine


Salted cod, otherwise known as cod, is a staple of Italian cuisine. But how to prepare it? Here are the right tips and some recipes to try

The salted cod it is the protagonist of numerous recipes, from North to South, but it is often not used as it is believed that its preparation is laborious. Which is true, but with a few simple tricks you can easily prepare it, to have it ready to be declined in numerous delicious recipes, such as cod Vicentina or the creamed cod.

First, you need to do one distinction between cod and stockfish, which are often exchanged. The raw material is always the Cod, but while the stockfish is dried, the cod is preserved in salt.

Having made the necessary distinctions, here is now the vademecum to cook cod with no more secrets.
Consult our gallery to find instead some recipes with which to decline your cod.

salted cod

How to clean cod

After buying the cod, take care to remove the tail and fins. Then rinse it well under running water to desalt it and cut it into two parts, following the center line. Then peel it.

How to desalt cod

The desalination process is undoubtedly the most laborious part. Put the salted cod in a basin in the kitchen sink by changing the water at least three times a day and rinsing it each time under running water. The length of the procedure depends on the fish: if it is only salty, one day is enough; if it is also dried, it takes at least 1 or 2 days.

Pay attention to the bones

Now your cod is ready to be cooked, but before proceeding, check again very well that there are no bones or skin residues left (unless you have to fry it: in this case, it is also okay to leave the skin).

If you don't use it right away, freeze it!

A ready face, if you don't want to cook it immediately, you can also freeze it tightly closed in a food bag.

And now browse the gallery above to discover many recipes for cooking cod!

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Tubetti with cod and turnip greens – Italian Cuisine

Tubetti with cod and turnip greens


Tubetti with cod and turnip greens, the preparation

1) Clean the spring onions, slice them and cook them wither in a pan with 3 tablespoons of oil; add the washed and cut cod a
chunks, chopped chilli, bay leaf, a pinch of oregano and salt; cover the pan with a lid and cook for
5 minutes. Finally, add a sprig of washed and chopped parsley.

2) Let it brown garlic in a pan with 2 tablespoons of oil, add the turnip greens into small pieces, add salt, wet with a ladle
of water and cook for 10 minutes. Add the chopped anchovy fillets and a tablespoon of chopped parsley.

3) Cook the pasta in boiling salted water, drain, season with cod and turnip greens, mix and serve.

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Posted on 11/19/2021

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