Cream Of Baccala
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
FishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Creamed salt cod 2 lbs.
- of the best cut of salt cod, soaked 24 hours, skinned and boned and then steamed for IJ hours Pound the fish in a mortar, adding a little olive oil from time to time and working till the whole is reduced to a creamy mass, adding, if it appears too dry, a little warm milk.
- At the end of the pounding, re-heat in a double boiler, then pile on a warmed dish and serve with slices of crisply fried bread.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Steamer
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Mortar and pestle
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Chef's knife