Tag: Cod

Cod with vegetables with potatoes mixed with oil and rosemary – Italian Cuisine

Ingredients for 4 people

Cod with vegetables with potatoes mixed with oil and rosemary, the preparation

1) Boil the potatoes in boiling salted water, drain and let them cool.

2) Cut them in half or quarters, transfer them to a baking tray, season with 2 tablespoons of oil, bay leaves and a handful of sage leaves; put them in the oven a 200 ° for about 15 minutes, then remove them, add salt and keep them warm.

3) Cut the Cod fillets in the middle; Put the pink pepper, rosemary, 12 sage leaves in a saucepan, then pour in the oil so that it reaches a height of 5 cm and place on the fire, over a very low flame. When the oil reaches a temperature of 60 °, immerse the cod and cook it 15 minutes.

4) Meanwhile, peel and coarsely chop the onion, transfer it to one terrine, season with a pinch of salt and vinegar, add the capers and 2-3 tablespoons of fish cooking oil, stir and set aside.

5) Distribute the potatoes in individual plates, arrange the drained cod on top, add the capers with the onion and serve.

Posted 11/12/2021

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Cod fillet with Spello chickpeas and fried pasta – Italian Cuisine

Ingredients for 4 people

Cod fillet creamed in Spello chickpea water and fried pasta. The preparation

1) Soak the night before for 12 hours Spello chickpeas in plenty of water.

2) Peel the onion and cut it in large pieces, easy to take off later. Do them wither in oil and then cook the chickpeas sprinkled with vegetable broth over low heat, skimming them very often in the first boil so that the cooking water remains clear. Cook for about 30 minutes if you use Spello chickpeas (the chickpeas will remain very al dente and crunchy). Add salt only when cooked and rarely turn so that the cecio does not peel off.

4) Once ready, separate the cecio from the water that you will use to cook the cod. In a pan warm oil and fry the pasta in order to make it crunchy.

5) Subsequently engrave the datterino tomatoes with an x and pass them first in boiling water, then in water and ice. Therefore peel them.

6) Put a cook the cod in the chickpea water. The cod has to cook only for 6-8 minutes, so that his heart remains at the drop or semi raw.

7) Serve: on the bottom of the plate put the chickpeas, the cod, then the chickpea water, the fried pasta, marjoram leaves and the date tomatoes. Finish with a drizzle of extra virgin olive oil.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.

Posted on 02/11/2021

Lagane with chickpeas and cod and tomato pulp – Italian Cuisine

Ingredients for 4 people

Lagane with chickpeas and cod, the preparation

1) Drain the chickpeas e boil them in unsalted water for 2 hours, until tender. Turn off, salt them and let them cool down in their water. Knead durum wheat semolina with a pinch of salt, 1 tablespoon of oil and 2 dl of warm water (if necessary, add 1 tablespoon).

2) Work the dough until it is firm and smooth, formed a ball, wrap it up in the plastic wrap and let it rest in a cool place for 30 minutes.

3) In a saucepan, fry peeled garlic with 4-5 tablespoons of oil, unite the chopped tomatoes and 1 cup of water, salty And cook for 15 minutes.

4) Cut chunks the cod, removing any bones, put it in the tomato sauce and regulated of salt; cook for 15 minutes, turning the fish from time to time, unite the drained chickpeas and continue cooking for another 10 minutes, scented with a handful of chopped parsley leaves.

5) Meanwhile, roll out the dough with a rolling pin in a fairly thick sheet; cropped finger-wide strips, then divide them in short noodles. Boil the laganas in boiling salted water, drain them, season them first with a drizzle of oil, then with the prepared sauce e served.

Posted on 14/10/2021

Ingredients for 4 people

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