Codfish, arrived in Venice, in 1432, with the renowned Sea Captain Querin. He had spent almost six months in The Fjords, of Norway, learning how to salt Codfish, while his boat was being repaired by the inhabitants on the island in which he landed.
This simple recipe is renowned for its affilitation to The Lent.
Recipe :
300 grams of Dried Codfish ( it is called Salt Cod in many places)
2 Cloves of garlic minced
Freshly ground black pepper to taste
Salt of choice to taste
1 Bayleaf
1 Tablespoon of fresh minced parsley
1 pinch of dried thyme or a teaspoon of fresh thyme herb minced finely.
Italian Extra Virgin Olive Oil.
A food processor with a Whisk attachment
And / or a Stand Up Mixer with a Whisk attachment ..
Canapé Bread of choice .. or Cracker Assortment of Choice ..
Instructions:
1) Soak the dried cod in cold wáter overnight.
2) The next day: simmer the cod in wáter until tender .. Do not overcook the cod. Place the Bayleaf in this water ..
3) With a slotted spoon, remove the foam from the pot, and discard it ..
4) Let the fish cool for 15 minutes or so, and remove the skin and bones.
5) Shred or mince the cod into tiny pieces and place in a glass bowl.
6) Mince the garlic and add to the glass bowl.
7) Mince the parsley and add to the glass bowl.
8) Add the thyme or fresh thyme herb.
9) Now combine these ingredients with a stick mixer or food processor or Whisk by hand counter clock wise.
10) Add a grind of fresh black pepper and salt if you wish.
11) Very gently and slowly, drizzle in the Evoo, then whisk again, drizzle in the Evoo, then whisk again Until you have a Mousse Texture ..
12) Adjust the seasoning and chill ..
13) Serve this spread on crackers or canapé sliced bread of choice ..
*** One can spritz a drop of lemon if they wish ..
*** Serve this classic tradtitional appetiser with Prosecco Bianco ..
Enjoy !!
Photograph to follow ..
This simple recipe is renowned for its affilitation to The Lent.
Recipe :
300 grams of Dried Codfish ( it is called Salt Cod in many places)
2 Cloves of garlic minced
Freshly ground black pepper to taste
Salt of choice to taste
1 Bayleaf
1 Tablespoon of fresh minced parsley
1 pinch of dried thyme or a teaspoon of fresh thyme herb minced finely.
Italian Extra Virgin Olive Oil.
A food processor with a Whisk attachment
And / or a Stand Up Mixer with a Whisk attachment ..
Canapé Bread of choice .. or Cracker Assortment of Choice ..
Instructions:
1) Soak the dried cod in cold wáter overnight.
2) The next day: simmer the cod in wáter until tender .. Do not overcook the cod. Place the Bayleaf in this water ..
3) With a slotted spoon, remove the foam from the pot, and discard it ..
4) Let the fish cool for 15 minutes or so, and remove the skin and bones.
5) Shred or mince the cod into tiny pieces and place in a glass bowl.
6) Mince the garlic and add to the glass bowl.
7) Mince the parsley and add to the glass bowl.
8) Add the thyme or fresh thyme herb.
9) Now combine these ingredients with a stick mixer or food processor or Whisk by hand counter clock wise.
10) Add a grind of fresh black pepper and salt if you wish.
11) Very gently and slowly, drizzle in the Evoo, then whisk again, drizzle in the Evoo, then whisk again Until you have a Mousse Texture ..
12) Adjust the seasoning and chill ..
13) Serve this spread on crackers or canapé sliced bread of choice ..
*** One can spritz a drop of lemon if they wish ..
*** Serve this classic tradtitional appetiser with Prosecco Bianco ..
Enjoy !!
Photograph to follow ..
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