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COD ALLA ROMANA WITH TOMATO SAUCE | BACCALA |PANLASANG PINOY |HOW TO COOK ITALIAN RECIPE

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[youtube https://www.youtube.com/watch?v=nwsOT0bmJIQ&w=560&h=315]

hi guys today we're gonna prepare baccala a la romana and this is the bakala bakala is a salt cod so nothing else the salt fish is called nice chunky pieces this is the fillet very good and it's quite popular in italy but in england not easy to find of course you can find cod but not this kind of cod you can find normal code as the one we use to make fish and chips or roasted but this one the salt one is not available basically i order from a company that is in spain uh if anybody is interested they can can send me a message and i will tell you how to do it i mean how to do it to get it where you can order now we're gonna see how to to prepare this this baccala and the first step as you can see in water must be in water for 48 hours and i will change the water two times this prepp is absolutely a must because if you don't put in water it will be very very salty you can't eat so yeah to keep in the water one night and the day after remove the water change with the fresh water put back in the fridge of course you're keeping the fridge and waiting for one day more after two days in the water we can cook it the most of the salt is gone uh but not completely remaining anyway quite tasty yeah the the second step to help to remove the excess of salt is after keeping water before we cook i will cut it in three four pieces so i reduce the size this increase the surface of the pieces that we're gonna cook and this help to dispersionof more of the salt the cod have inside i prepared my my veggies so carrots potato and little tomato these carrots potatoes especially the potato help me to absorb other salt from the cods so they are unsalty and we give the right balance with the fish once they are cooked all together and now look at this this is very beautiful fish um so um so the first step now is pre-boil the vegetables so potato carrots in boiling water i do this because in this way i'm sure the potato will be properly cooked okay and there is another reason the meat the meat of the cord is very delicate is easy to flake it's flaky and if during the cooking time that is around 35 45 minutes if you go with the spatula with the spoon and stir it will be destroyed basically the fillets will breaking in many little pieces and it's good is it's alright but there is no the portion you can see the the fillets in in his in its shape so for avoid this i try to cook it in a way that i don't need to stir this step as well somebody asked me why why you use flour for for the cods why you put in flour and this is another little trick to to keep the meat all together the next step will be pan-fried the cod and the flour is a little help to to avoid the cod stick on the pan i have a pan is is a coated no stick coated but is an extra help to avoid that they could stick because if you stick on a pan when you try to to flip it you will break it and then once this break is done here let's start to fry the fillets this considering two minutes two minutes and then you you can start to flip it and i i will fry every every side of the fillets and just like that very gently spoon and fork together make uh make more easy this operation yeah shake a little bit so the oil you will go all around so do as for for the vegetables that i pre-boiled alone before the same the same situation is for the tomato i cook in a pan on its own because once i'm ready to put all together tomato and cod i will cook it without touch it i don't stay right on i don't touch it anymore i just leave it go slowly for 40 minutes with the lid that's it okay at this point our baccala is ready it's time to plating thank you for watching see you on the next recipe and nothing so subscribe and if it's possible sharing please thank you

Source: Youtube

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