Stockfish à la trentina
Second courses
Young
8 people
Sergio Boschetto, Galliano Rosset, Amedeo Sandri
120 minutes
Ingredients:
900 g soaked stockfish
100 g olive oil
50 g butter
4 big potatoes
2 small celery stalk
2 onions
2 tablespoons chopped parsley
2 cloves garlic
Milk
Grappa
Breadcrumbs
Grated parmesan
1 cup of mixed mushrooms sautéed in Trentino
Salt and pepper
100 g olive oil
50 g butter
4 big potatoes
2 small celery stalk
2 onions
2 tablespoons chopped parsley
2 cloves garlic
Milk
Grappa
Breadcrumbs
Grated parmesan
1 cup of mixed mushrooms sautéed in Trentino
Salt and pepper
Preparation:
Remove all fishbones from the soaked stockfish, then place it in cold and slightly salted water, and bring it slowly to the boiling point.
Drain the fish and pad it dry, once cool, cut into small pieces.
Cut onions finely and cook them gently together with minced garlic cloves in two up to three tablespoons of olive oil, then remove from heat and cool them.
Grease an oven-proof pan with some oil and sprinkle with breadcrumbs. Wash and peel the potatoes and celery stalsk, then, cut into not too thin slices.
Make a layer of stockfish in the oven-proof pan, top this layer with slices of raw potatoes and celery, sprinkle with the fried onions and garlic and fresh parsley and repeat with layer of stockfish until you run out of ingredients. Add salt and pepper to taste. Lay some butter on the upper layer and move the oven-proof pan to a pre-heated oven (180°).
Add some boiling milk once in a while.
Sauté some mushrooms with a generous splash of Grappa.
When the gratins is ready, sprinkle the sautéd mushrooms on the top, add a couple of spoons of breadcrumbs on the top and grill in the oven (220°) for 5 more minutes. Serve.
Drain the fish and pad it dry, once cool, cut into small pieces.
Cut onions finely and cook them gently together with minced garlic cloves in two up to three tablespoons of olive oil, then remove from heat and cool them.
Grease an oven-proof pan with some oil and sprinkle with breadcrumbs. Wash and peel the potatoes and celery stalsk, then, cut into not too thin slices.
Make a layer of stockfish in the oven-proof pan, top this layer with slices of raw potatoes and celery, sprinkle with the fried onions and garlic and fresh parsley and repeat with layer of stockfish until you run out of ingredients. Add salt and pepper to taste. Lay some butter on the upper layer and move the oven-proof pan to a pre-heated oven (180°).
Add some boiling milk once in a while.
Sauté some mushrooms with a generous splash of Grappa.
When the gratins is ready, sprinkle the sautéd mushrooms on the top, add a couple of spoons of breadcrumbs on the top and grill in the oven (220°) for 5 more minutes. Serve.
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
Notes:
Stockfish is called dried cod in the culture of the Veneto and Trentino, but the habit of drying cod dates back to very ancient times. As early as the ninth century, some communities living on the coast in northeastern were really fond of this fish which turns into a tasty and soft cream when cooked.
