fresh cod
The word immediately brings to mind a child lying in bed with tummy problems, or an adult who needs a delicate food and the fish is almost always boiled in a pot with water and just a pinch of salt and then after much barbed Ammannato is just above the bedridden with a little oil.
E 'the very image of the disease, first a couple of tablespoons of freshly boiled rice and plain boiled fish and then this.
Instead, save us from these sad memories are often caused by the influenza epidemics that primarily affect those who are not vaccinated, forcing him to read a couple of days to draw near as cod dish, floured and fried just if the size is very small, ie around the gr 150/200 crazy water and then if the size is higher, even up to 1500 gr.
has a very fine meat, cook quickly acquiring the tastes and aromas of the sauce and is not stringy. The important thing is that it is fresh: the gills should keep a color living blood, not brick or brown, his eyes still bright and not sunken, and the meat is still firm. And then of course not be taken by smell.
La cottura all'acqua pazza, ancorpiù nel cartoccio di foglio di alluminio, non fa disperdere, al contrario della bollitura, alcuna sostanza. Tutto rimane imprigionato nel cartoccio in cui viene cucinato. Sembra che il termine "acqua pazza" , secondo alcuni studiosi della materia, derivi dal fatto che vi debba essere pochissima acqua, ma invece del vino bianco insieme agli aromi.
INGREDIENTI : per 4 persone : merluzzo fresco gr 1000/1200; polpa di pomodoro 2 cucchiai; olio extra vergine d'oliva 3 cucchiai colmi; aglio 2 spicchi ridotti a pezzettini; cipolla gr 50 tagliata a sottili fettine; sedano 1 costa tagliata a pezzetti; timo 1 rametto; prezzemolo un ciuffetto (vanno bene sia le foglie che i gambi: contengono more flavor of the leaves) 1 teaspoon salt, dry white wine 150 cc, salted capers well rinsed 1 tbsp.
PROCEDURE: The seller of the fish, or the employee even in supermarkets, usually takes away the gills, the evisceration in the case of cod and removes the black skin of the peritoneum (which protects the stomach), otherwise you will do you, using a boxcutter, under running water (you only need a trickle of water).
the pan you use to make cooking with aluminum foil and place them in the fish. Shred together all the spices, capers and salt, put a good spoonful of the fish, and the rest on the sides. Get around the chopped tomatoes, oil, wine and a couple of tablespoons of water, not more. Close the bag and put the pan in the oven to 160 degrees, 10 minutes after pulling out the pan, carefully open the bag without damaging it with a spoon and pour the sauce over the fish that will be formed at the sides, then close the bag and then cook for another ten minutes.
Turn off the oven and leave in oven to heat the pan, until such time as you carry it. However do not put it in the oven too long before going to table it can also be prepared long before, but you should cook it at the last minute, an hour earlier.
PS I wrote fresh cod, because often in northern cities, per "merluzzo" s'intende il nostro baccalà . Comunque nulla vieta di cucinare anche il baccalà in questa maniera!!
E 'the very image of the disease, first a couple of tablespoons of freshly boiled rice and plain boiled fish and then this.
Instead, save us from these sad memories are often caused by the influenza epidemics that primarily affect those who are not vaccinated, forcing him to read a couple of days to draw near as cod dish, floured and fried just if the size is very small, ie around the gr 150/200 crazy water and then if the size is higher, even up to 1500 gr.
has a very fine meat, cook quickly acquiring the tastes and aromas of the sauce and is not stringy. The important thing is that it is fresh: the gills should keep a color living blood, not brick or brown, his eyes still bright and not sunken, and the meat is still firm. And then of course not be taken by smell.
La cottura all'acqua pazza, ancorpiù nel cartoccio di foglio di alluminio, non fa disperdere, al contrario della bollitura, alcuna sostanza. Tutto rimane imprigionato nel cartoccio in cui viene cucinato. Sembra che il termine "acqua pazza" , secondo alcuni studiosi della materia, derivi dal fatto che vi debba essere pochissima acqua, ma invece del vino bianco insieme agli aromi.
INGREDIENTI : per 4 persone : merluzzo fresco gr 1000/1200; polpa di pomodoro 2 cucchiai; olio extra vergine d'oliva 3 cucchiai colmi; aglio 2 spicchi ridotti a pezzettini; cipolla gr 50 tagliata a sottili fettine; sedano 1 costa tagliata a pezzetti; timo 1 rametto; prezzemolo un ciuffetto (vanno bene sia le foglie che i gambi: contengono more flavor of the leaves) 1 teaspoon salt, dry white wine 150 cc, salted capers well rinsed 1 tbsp.
PROCEDURE: The seller of the fish, or the employee even in supermarkets, usually takes away the gills, the evisceration in the case of cod and removes the black skin of the peritoneum (which protects the stomach), otherwise you will do you, using a boxcutter, under running water (you only need a trickle of water).
the pan you use to make cooking with aluminum foil and place them in the fish. Shred together all the spices, capers and salt, put a good spoonful of the fish, and the rest on the sides. Get around the chopped tomatoes, oil, wine and a couple of tablespoons of water, not more. Close the bag and put the pan in the oven to 160 degrees, 10 minutes after pulling out the pan, carefully open the bag without damaging it with a spoon and pour the sauce over the fish that will be formed at the sides, then close the bag and then cook for another ten minutes.
Turn off the oven and leave in oven to heat the pan, until such time as you carry it. However do not put it in the oven too long before going to table it can also be prepared long before, but you should cook it at the last minute, an hour earlier.
PS I wrote fresh cod, because often in northern cities, per "merluzzo" s'intende il nostro baccalà . Comunque nulla vieta di cucinare anche il baccalà in questa maniera!!
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