In this blog I’ll sometimes share one of the book’s bacalhau recipes. Here’s this week’s recipe – from page 193!
You need:
- Bacalhau
- Potatoes
- Carrots
- Onion
- Garlic
- Olive oil
- Milk
- Butter
- Cream
- Musc
- Cheese (shred)
Use some pieces of bacalhau already soaked in water, don’t boil it – just steep it for 20 minutes. Boil the potatoes and carrots, mash them, and add milk, cream and butter, and the musc. Chop finely the garlic and the onions, sprinkle it with olive oil, add salt and pepper and add amounts of clipfish.
Lubricate the pitcher with the mashed potato/carrot/musc and fill in with the bacalhau/onion/garlic. Cover up with the rest of the mashed puree, and sprinkle the top with cheese, e.g parmesan. Let it gratinate – 25 minutes.
As easy as it gets!