giovedì 17 maggio 2012

Codfish arracanato

 Codfish arracanato                       
Il capitone e il baccalà

200 g bread crumbs
1 sp GarlicBaccala 
750 g 'softened 
Extra virgin olive oil
Dried oregano Ground
6 Potatoes
4 Ripe Tomatoes
3 tablespoons raisins

PROCEDURE: Soak the raisins in warm water. Crush the bread into a bowl, add the garlic and chopped parsley, 4 tablespoons of oregano, the drained raisins and mix by combining the oil necessary to flush until the bread is well soaked it. Pour a little oil in a pan or a baking sheet and lies the cod. Stir the mixture even of bread, taste and adjust salt, if needed, again add a little oil. Sprinkle the fish well with the bread, distributing evenly. Plunge the tomatoes in boiling water, sgocciolali, spellali, cut in half, remove seeds and cut the flesh into strips. Put the tomato slices in a colander, let them drain for about twenty minutes and give it the cod. Peel the potatoes, wash, and place them around the cod affettale. Add even a little oil, cover the baking dish or pan with a sheet of aluminum foil, bake in a preheated oven at 180 degrees for 25 minutes. Remove paper and continue cooking for 10 minutes until the crust is crispy bread.TIPS: To speed up the preparation of soaked cod is better to buy it.

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