Creamed cod venetian

Creamed cod venetian

Baccalà mantecato alla veneziana

INGREDIENTS:

• 1000 g dried cod soaked
• 250 g olive oil
• 100 g milk
• parsley
• garlic
• salt
• pepper

Put the cod, covered with water in a saucepan.

Put the fire, you get a boil, skim, and then turn left for about 20 'with a lid.

Check it's tender and, if not, boil for another 10 'then the fish perfectly cleaned from skin and bones.

Put it in a heavy saucepan and knead it vigorously with a wooden spoon, slowly joining, wire, hot milk and oil.

Work long until the cod will be completely exhausted, turned white and fluffy as a cream.

This work can be done with an immersion blender or jar.

Taste, season with salt and pepper, completing all the leaves of a sprig of parsley, chopped fine together with a clove of garlic.

Serve cold, accompanied with toasted polenta or white surface, roasted on the grill.

I have found this nice video:

(Only in Italian sorry)