Home » Salt cod on bread sauce, pumpkin and garlic of Nubia

Salt cod on bread sauce, pumpkin and garlic of Nubia

by Ada Parisi
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Baccalà aglio olio e peperoncino su salsa di pane, zucca e aglio di Nubia

garlic salt cod, olive oil and chilli on bread sauce, with roasted pumpkin and garlic cream of Nubia. The holidays are approaching and I am putting in a row my ideas for the Christmas and new year's dinners and lunches. In this optic #8217 &;, the cod could only have a starring role. Spread from North to South, the cod is versatile, good, acceptable to all and lends itself to recipes of all kinds, from rustic to those sophisticated ones.

I know the name of this recipe can be frightening for its length, but the realization does not provide special difficulties. And especially, the various parts you can prepare in advance. Obviously here on this site you find lots RECIPES WITH COD’ all to try, including appetizers, first and second courses, including VIDEO RECIPE OF COD’ STEW WITH TOMATO.

The bread sauce is simple, just bake bread with broth. The same goes for that of garlic, where you must Cook l & #8217; garlic in milk. The squash is baked with herbs, salt and oil. Only the cod you must Sear in pan, on the side of the skin, all & #8217; last minute. I really think that the cod on bread sauce will be part of one of the menu will publish starting next week. Is, probably, It will be one of the dishes that I will present my guests for Christmas. Have a good day!

Baccalà aglio olio e peperoncino su salsa di pane, zucca e aglio di Nubia

COD 'SAUCE ON BREAD, PUMPKIN AND GARLIC NUBIA

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

4 slices of cod high as 200 grams each
150 grams of stale bread crumbs (better if integral)
vegetable broth: to taste
Nubia red garlic cloves 4 (or of Sulmona)
whole milk: to taste
600 grams of pumpkin valance
extra virgin olive oil: to taste
four peppers
Bay leaves: to taste
salt and pepper, to taste
Rosemary, Marjoram and thyme: to taste
a pinch of cinnamon

Procedure

Codfish, bread sauce, pumpkin and garlic of Nubia

For the roasted pumpkin: wash the pumpkin, cut it into thick slices 2,5 cm without removing the Peel. Have pumpkin wedges on a baking, blood supply of extra virgin olive oil and a pinch of salt. Deploy on pumpkin some bay leaf, un po' di rosmarino, thyme and Marjoram, a pinch of cinnamon, Salt, black pepper and, yet, a drizzle of extra virgin olive oil. Bake at 200 degrees in oven until the pumpkin won't be tender.

Per la crema all'aglio: at least 8 hours before preparing the sauce, in a cup of whole milk soak three cloves of garlic, tagliati a metà e privati dell'anima. Refrigerate the rest. Eliminare il latte e mettere l'aglio un un piccolo tegame, with one hundred milliliters of fresh whole milk. Let Simmons over very low heat, finché l'aglio non sarà morbido e finché il latte non sarà ridotto della metà. Frullare l'aglio con il latte fino a ottenere un composto omogeneo e aggiungere un pizzico di sale. Whip the mixture with a little extra virgin olive oil until creamy thick and smooth, as a mayonnaise.

Bread sauce: cut the bread into cubes, FRY in a pan with a little extra virgin olive oil. Add the hot broth, little by little, baking bread over a very low heat, until it starts to unravel. Blend the bread sauce until smooth and strain into a strainer so that the sauce is smooth. Put the sauce in the Pan. Since this sauce tends to become very dense, sicuramente dovrete allungarla con un po' di brodo quando la scalderete prima di servire, so you have to keep the broth from the.

For the cod with garlic, Olio e peperoncino: versare in un pentolino l'olio extravergine di oliva, tagliare a fette sottilissime l'aglio e aggiungerlo all'olio. Unite the four whole chilies. Cuocere a fuoco bassissimo finché l'aglio non sarà dorato e croccante. Mettere in una padella un cucchiaio di olio aromatizzato all'aglio e peperoncino, heat and place in saucepan heat the cod with the skin side in contact with the Pan. Cook over low heat for 5 minutes, then cover and continue cooking for another 5 minutes or until the cod from translucent white won't become milky white.

Arrange on plates a dollop of bread sauce, place the cod on the sauce, irrorare con l'olio aromatizzato, avendo cura di mettere sul pesce un po' di aglio fritto e un peperoncino a testa. Completare il piatto con le fette di zucca arrosto e un po' di crema di aglio. Bon appétit!

MATCHING: Lessini Durello Spumante Doc, in version brut reserve, produced by Fawaz Spumanti, in Roncà, in the province of Verona. L'eleganza e l'equilibrio di questo vino sono un accostamento ideale per questa ricetta complessa, made from ingredients very characteristic: garlic and salt cod. The fragrance evolved (Hazel, dried fruit and ripe yellow fruit) and toasted notes (crusty bread) This spumante metodo classico matched well to bread sauce and roast skin of cod; la delicatezza delle bollicine risulta in equilibrio con la crema all'aglio, It is very aromatic; mentre la mineralità e l'acidità (These sparkling wines made from Durella grape) enhances the savory taste of flesh of the cod.

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