Tag: Cod

Testaroli sautéed in cod stew – Italian Cuisine

Ingredients

600 g Softened and desalted cod
400 g Wholemeal soft wheat flour
300 g Milk
250 g Onion
120 g Leek
80 g Carrot
60 g Celery
20 g Parsley
Garlic
Laurel
Grated Parmesan
Butter
Extra virgin olive oil
salt
pepper

Duration: 2 h

Level: Medium

Doses: 6 people

For the recipe of Testaroli sautéed in cod stew, mix the flour and 700 g of hot water with 2 pinches of salt with a whisk, obtaining a batter that must rest for 1 hour.

Meanwhile, peel carrot, celery, onion and leek and chop coarsely. Mix half the onion with the leek, carrot and celery. Chop a clove of garlic with the parsley and set aside.

Put the remaining onion, a clove of garlic, a bay leaf and 70 g of oil in a pan. Add the cod, placing it on the side of the skin, and bring to the fire. When it starts to brown, cover and stew for 18-20 '.

Then peel and flake the cod and put it back in the pan with its cooking juices.

Brown the chopped vegetables in a saucepan with a knob of butter and 2 tablespoons of oil. Cook so that the vegetables lose their water; when the liquid has dried, leaving only the fat, and the vegetables begin to sizzle, let them brown for 2 'and then add the cod with all its stock; pour the milk and 150 g of water and bring to a boil. Cover and cook for 15-20 '. Adjust at the end of salt and pepper (moist cod).

Pour 3 ladles of batter into a non-stick pan of 23 cm in diameter (usually using the testo, terracotta or cast iron disc) and cook them for 6 'with the lid, then turn and cook for another 4' uncovered . Repeat the operation 2 more times: you will get 3 discs of dough, 3-5 mm thick. Let them cool.

Cut them into rhombuses, obtaining the testaroli.

Fry the minced garlic with parsley in 40 g of oil and a knob of butter. Dip the testaroli in boiling water, but turned off, leave them for 2 ', drain and sauté them, completing with grated parmesan. Serve them with the moist cod.

In Campania, cod is made with peppers – Italian Cuisine

First fried then stewed with vegetables, cod with peppers is a traditional dish from Campania, perfect as a main course, or as a single dish when combined with toasted bread rubbed with garlic.

The cod with peppers is an easy and very appetizing recipe, typical of Campania, perfect for summer evenings for its Mediterranean flavor. Cod comes first fried in olive oil and then left stew with peppers and tomatoes, which with their sweetness perfectly balance the flavor of the fish. It can be served as a main course or accompanied by toasted bread rubbed with garlic and oil. In this case it can easily be a single dish. What is certain is that as soon as you finish you will want more.

The difference between cod and stockfish

Often these two terms are confused. In reality, the raw material is always the same, cod, with white and delicate meats. What changes is its conservation, which in the case of the cod is done in salt, while for it stockfish the fish comes dried in the open air. In both cases the fish must be soaked, and to remove the salt, and to rehydrate the meat.

A curiosity concerning the stockfish….

He is probably the only one still to carry out this work in the whole country: his name is Umberto Zoratto and in the Mulino di Bert, a factory for the production of flour in the middle of the Parco delle Risorgive of Codroipo, in the province of Udine, manually beats the Norwegian stockfish. Dating back to 1450, in the nineteenth century the mill became the property of the Zoratto family, millers of the Manin Counts. Stockfish arrives dried wrapped in jute bags from Scandinavian islands Lofoten, here it is softened thanks to the blows of the wooden mallet on the stone base just as it happened in past centuries. With this system, the fibers of the fish are not damaged, but only ironed, made softer and ready for ideal cooking. Once soaked, they will increase their thickness by three times, becoming soft and ready to be cooked.

Aromatic herbs and other delicacies

The combination of peppers and cod is a perfect match in itself. But if you like to give an even fresher flavor to this dish of cod with peppers, try adding aromatic herbs such as fresh basil and oregano. In addition, capers in salt (rinsed!) and slices of almond. Irresistible!

The recipe for cod with peppers

Ingredients: 800 g already soaked cod, 500 ripe tomatoes, white flour, 5 red and yellow peppers, 2 large Tropea onions, parsley, chives, hot pepper, 1 glass of white wine, extra virgin olive oil, salt.

Method: Scrape the skin of the cod with a small knife, cut it into pieces of three or four cm and bone it well. Rinse it in running water and then dry it. Flour all the pieces and pour the oil into a saucepan. Heat it up and then pour in the pieces of fish, a few at a time, and fry them. When they are ready, remove them with a slotted spoon and dry them with absorbent paper to lose excess oil. Wash the peppers, dry them, put them in a paper bag and cook them in the oven at 150 ° for about 30 minutes. Once cooked, let them cool and then peel off the skin. Cut them into strips and set aside. Meanwhile, pour the oil used to fry the cod in an earthenware pot, add the sliced onions and brown them over low heat. Wash the tomatoes, cut them and remove the seeds. Add them to the onions as soon as they are golden. Add the peppers, parsley, chives, chilli and cod. Place the cod in the saucepan, add the white wine, cover and cook gently for 10 minutes. It is served both hot and lukewarm.

In the tutorial some tips for a perfect dish

Cod Salad – Cod Salad Recipe – Italian Cuisine

cod salad it's an interesting idea to serve cod in a different way than usual. A bit like you do sometimes thechicken salad, or we use to put the tuna in the salad, I thought: why not cod? And here I am, to offer you this fresh and summery dish, colorful and tasty but light, also perfect to prepare in advance in order to find it ready once you return from the sea (or from work, for whom, like myself, is yet in city to work). In short, I leave you to the recipe, let me know what you think!

First, cook the cod in a pot of boiling water for 10-15 minutes, then drain it, let it cool and chop it up.

Wash the vegetables, peel them and cut them into pieces, then put them in a bowl, add the cod and mix.

The cod salad is ready: keep it in the fridge until the end and, just before serving, season it with salt, oil, chilli and apple cider vinegar.