| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Salt cod; (also called salted |
|
|
; codfish) |
| 1 |
|
Bay leaf |
| 2 |
lb |
Russet potatoes; peeled, cut into |
|
|
; chunks |
| 1 |
c |
Olive oil |
| 5 |
lg |
Garlic cloves; flattened |
|
|
Lettuce leaves |
|
|
Fresh Italian parsley; chopped |
|
|
Sliced tomatoes |
|
|
Olives |
|
|
French bread baguette; cut into |
|
|
; 1/2-inch-thick |
|
|
; slices, toasted |
INSTRUCTIONS
Rinse salt cod under cold water. Place in medium bowl. Cover salt cod
with cold water and refrigerate 12 hours, changing water occasionally.
Drain salt cod. Place in medium saucepan. Cover salt cod with fresh
cold water and add bay leaf. Bring just to boil. Cover, remove from
heat and let stand 10 minutes. Drain salt cod. Remove any skin and
bones. Transfer cod to processor and flake finely.
Cook potatoes in boiling water until tender. Drain. Force through
ricer into large bowl, or transfer to large bowl and mash with fork.
Mix in cod.
Pour oil into heavy medium saucepan over medium-low heat. Add garlic
and cook until beginning to brown, about 8 minutes. Discard garlic.
Using large fork, gradually work oil into cod potato mixture. Season
with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before serving.)
Line platter with lettuce. Mound brandada in center of platter.
Sprinkle with parsley. Surround with tomatoes, olives and bread.
Serves 8.
Bon Appetit May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”