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Salt cod with creamed polenta croutons

ingredients

servings

4

Salted codfish

500 oz

Type 0 wheat flour

50 oz

Parsley

1 spoon

Garlic

3 wedges

Nutmeg

to taste

Full fat milk

1 fl oz

Extra virgin olive oil

0.1 fl oz

Black pepper

to taste

single courses from Italy - Veneto

Salt cod with creamed polenta croutons

Salt cod with creamed polenta croutons

with gluten with fish with lactose source of B vitamins high in calcium source of D vitamins high in potassium high in phosphorus with good fats

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salt cod with creamed polenta croutons

The cod is part of the culinary tradition of many Italian regions, this recipe is inspired by the classic cod Vicenza, serve with warm polenta croutons.

Salt cod with creamed polenta croutons step 1

step 1

Soak the cod in water for two or three days, in order to remove the retention salt, changing the water from time to time.

Salt cod with creamed polenta croutons step 2

step 2

Remove the skin and bones, with the aid of a pair of tweezers, put it in a pot, cover with cold water, bring to a boil and cook for 20 minutes. Chop it with the mixer.

Salt cod with creamed polenta croutons step 3

step 3

Gather the mixture into a pan, add the oil flush stirring. Stir in the flour and 1/2 liter of milk.

Salt cod with creamed polenta croutons step 4

step 4

Cook over medium-low heat for 15 minutes stirring constantly during cooking together another hot milk until a smooth puree.

Salt cod with creamed polenta croutons step 5

step 5

After cooking, season with a sprinkling of nutmeg, parsley, the garlic cloves split in half and a generous grinding of pepper.

Salt cod with creamed polenta croutons step 6

step 6

Let stand for a few hours, remove garlic and serve accompanied by hot polenta croutons.

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