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brandacujun

4 Guests

45 minutes

Low difficulty

• 300 g of already desalted cod fillet or
stockfish already soaked

• 3 medium potatoes
• 2 cloves of garlic

• 1 sprig of parsley
• 2 slices of homemade bread

Extra Virgin Olive Oil F.lli Amoretti di Lorenzo 100% Italian Filtered

• salt

  1. Cook the potatoes in plenty of water for
    about 40 minutes from boiling. Peel them
    while they are still hot and cut them to
    chunks. Meanwhile, rinse the cod,
    remove the skin and any remaining thorns
    and cut it into large pieces. In a pan
    pour 1 thread of 100% Italian Extra Virgin Olive Oil F.lli Amoretti di Lorenzo and brown 1 clove
    of garlic, then remove it, add the cod and
    brown for 7-8 minutes, turning halfway
    cooking; let it cool down.
  2. Place the potatoes in the mixer bowl,
    the cod and the other peeled garlic clove e
    chopped, then blend by pouring theExtra oil
    100% Italian Virgin Olive Oil F.lli Amoretti di Lorenzo
    , Up to
    obtain a soft and creamy mixture;
    season with salt, if necessary.
  3. Divide the slices of bread in half and make them
    brown under the oven grill, about 2 minutes for
    part. Form 4 quenelles: helping you with
    2 tablespoons of the same size, take
    a part of the compound, then pass it from a
    spoon to the other to compact it and give it one
    regular and elongated shape. Arrange on
    croutons, then sprinkle with a drizzle of
    100% Italian Taggiasco Extra Virgin Olive Oil and decorate with parsley or with Pitted Taggiasca Olives by F.lli Amoretti di Lorenzo.
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