Sunday I had an invitation to dinner by my brother, one of my three brothers, who are the first love of my life! Dish of the day to cook the cod, cod or smoked.
Here you have to do a little introduction, because in northern Italy, Lombardy and Veneto, there is a "bubble" that wants the cod dry between the traditional ingredients. Note that we are in Pre-filled area is the Veneto that orobiche-far from the sea and I'd love to know what strange way, a fish so special is entered in the index of their popularity valley.
The fact is that in Norway there is a small area, on whose work I saw a report on TV recently, where the production of cod smoked is exported to 90 ° and beyond, only in northern Italy ... ! In
Veneto is cooked with milk and frankly I've never tasted, but in Valseriana uses cold with olive oil and parsley, and always accompanied by the inevitable strictly polenta. That must be why they call us polentone? ;;)
The preparation begins with two days in advance, you have to soak the fish and keep changing the water several times to wash the salt. It then proceeds to boil with bay leaves, with which further soften the meat which remain rather lint, after removing the skin and filleting the smooth work of a whole evening.
You put in bowl with oil, salt and parsley, garlic lovers can add to it (we NO, we love the flavor of the fish to how nature and man have done) and leave in the fridge to "hang "further. Tip duty: Cover bowl with plastic lid or seal, as sooo fragrant!
But all this hard work has made him the beloved brother with his beloved wife ... They did well
polenta, whole wheat flour with an unusual red corn, grown in the garden of the family and miraculously survived the incursions of the inhabitants of the wild bunnies bush back there.
And I, I just add as an increase of one at the table, I can do anything, except eat and publish the post?
Well, you come on, I prepare a little something to defuse the tradition, otherwise what fun is it?
mashed Jerusalem artichokes and sedanorapa 200 gr. sedanorapa
200 gr.
Jerusalem artichokes 200 gr. about milk
oil, salt and pepper to taste
Chips potatoes
(happiness of children)
For the recipe, simply sending you
by Luciana
Polenta
Use your meal Bookmark
For the mashed potatoes, I cut them into pieces sedanorapa and Jerusalem artichokes, covered with milk and cooked to soften up the whole. The milk tends to curdle a little, but that's okay. It also reduces, so what was left, I left everything and I have spent with immersion blender until a smooth texture, added salt, pepper and a drizzle of olive oil. Alessandro Renna -La in the kitchen- suggest using this cream hazelnut oil, which can take just to go look:)).
I then presented by combining all these little things that together make a nice dish, but not too traditional, just like I do. I hope someone will also like to you ..
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