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!
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
Bay leaves: to taste
salt and pepper, to taste
Rosemary, Marjoram and thyme: to taste
a pinch of cinnamon
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, a little rosemary, 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.
For the garlic cream: at least 8 hours before preparing the sauce, in a cup of whole milk soak three cloves of garlic, cut in half and deprived of the soul. Refrigerate the rest. Remove the milk and put the garlic in a small pan, with one hundred milliliters of fresh whole milk. Let Simmons over very low heat, until the garlic is soft and until the milk is reduced by half. Blend the garlic with the milk until the mixture is homogeneous and add a pinch of salt. 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, surely you will have to stretch it with a little' of broth when you heat it before serving, so you have to keep the broth from the.
For the cod with garlic, Olio e peperoncino: pour the extra virgin olive oil into a saucepan, cut the garlic into very thin slices and add it to the oil. Unite the four whole chilies. Cook over very low heat until the garlic is golden and crispy. Put in a pan a tablespoon of oil flavored with garlic and chilli, 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, sprinkle with flavored oil, taking care to put on the fish a little' fried garlic and a chili pepper each. Complete the dish with the slices of roasted pumpkin and a little garlic cream. Bon appétit!
MATCHING: Lessini Durello Spumante Doc, in version brut reserve, produced by Fawaz Spumanti, in Roncà, in the province of Verona. The elegance and balance of this wine are an ideal combination for this complex recipe, 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; the delicacy of the bubbles is in balance with the garlic cream, It is very aromatic; while minerality and acidity (These sparkling wines made from Durella grape) enhances the savory taste of flesh of the cod.