Share on
Cod in white
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
800 g "dry" cod,
300 g of type 00 flour,
2 carrots,
1 coast of celery,
1 onion,
1 tablespoon chopped parsley,
150 g of anchovies,
30 g of capers,
2 tablespoons extra virgin olive oil,
1 litre whole milk,
8 spoonfuls of grated Parmigiano Reggiano,
pepper,
salt.
Introduction
In the region is called baccalà, that is the dried cod, which needs a period of soaking in fresh water and "clear", to remove salt, to recover and rehydrate. It is better to buy it of the "spider" type, not less than 40 cm long, not yellowish and spotted, but not even "too" white.
Preparing
This content is not public. Log in to see the recipe preparation.
