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This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
The cod has always been widely present in Venetian cuisine, prepared in many ways, among which this is, perhaps, the most characteristic and famous.
It must be said that cod differs from stockfish, due to its conservation in salt.
In Veneto, however, the stockfish takes on the name of cod, so that the "cod alla vicentina" is actually prepared with stockfish.
Ingredients for 6 people:
Dry the cod well. In a large pot, heat the milk, add the fish and cook over low heat and covered pot for at least 20 minutes.
With the slotted spoon, transfer the fish to a colander and let it drain until it dries well.
Keep the milk aside. Put the fish in the mixer, add the parsley, anchovies, garlic and blend well.
Continue to blend, adding the oil slowly and stir until the mixture is completely weakened, becoming white and frothy like a cream. (Traditionally, this work was done in a mortar).
Season with salt and pepper and pour in as much milk (the one kept aside) as you think is needed to give a creamy consistency.
It is served cold, accompanied by croutons of white or yellow polenta, roasted on the grill.
What else to say, Buon Appetito!
This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
I propose you a typical Tuscan dish, which has as its base a typically summer ingredient: the courgette flower.
Spaghetti alla Pepe, another particular dish of Tuscan cuisine. Discover this recipe!