Here's my main dish for the competition organized by the blog of the Red Night: A Gourmet dinner for two for only € 15!! What if the cod could be the menu in a Treviso??
It 's a simple dish and to everyone who uses the full versatility of cod salted in the kitchen.
The creaminess of the mousse of salt cod and capers makes appetitossimo gives him depth. Unfortunately
missing a piece of crunchy but I thought that spawning of toast and can adapt well ... sorry for the distrazzione
Then the foam takes the desalted cod fillet and cut it into slices.
We move in a bottom of pan with olive oil and garlic.
After 15 minutes, it takes the entire skin of the cod and a few pieces of flesh all over the cooking sauce and blend with the mini-pimmer adding oil to raw.
This foam is whipped for good linguine and served with a caper that is nothing more than a smoothie made with olive oil and capers eight rooms.
Eye to desalinate dried salt cod for the otherwise good linguine will be too salty.
good appetite at all! To greet
photino I am attaching two of my beloved Costa Rica! Pura Vida
Muchachos!
PS: the sum total of the cost when I place the cake ... if that is possible!
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