![]() ![]() It contains tomatoes and is cooked on the stove-top. Here's Marta Rivera’s Bacalao Guisado recipe, which is Puerto Rican and similiar to the Spanish version. The Spanish version was introduced into Norwegian cuisine, and is spelled bakalao in Norwegian. It's similar in that it uses salt cod, onions, potatoes and olives, but also includes tomatoes. The Spanish relative of this Portuguese dish is bacalao. However you make your salt cod stew, add what you like to match your own tastes. Variations include different types of olives (or none), with or without hard boiled eggs. Others soak in milk, while others would never let dairy touch their fish. Portuguese fisherman brought the salted fish back from Norwegian waters in the 16th Century. The well-revered cod itself is an import from Norway. ![]() In the 20th Century, salt cod stew spread to Norway, by way of Spain and Italy. Salt cod stew recipes spread throughout the countries colonized by Portugal and throughout Europe, as well, during the time salting and drying cod was the only way you could preserve the fish (long before refrigeration). It’s the perfect pre-dinner meal.Bacalhau is the Portuguese word for cod, and the varieties of recipes that highlight bacalhau are numerous. You can get a puntarelle salad with anchovies, when puntarelle are in season, and cold mediocre wine on tap. If we stick with the fish-and-chips comparison, it's like a Roman chippy: It serves fried salt cod, and that’s about it. When I want a filetto di baccalà, I head over to Dar Filettaro a Santa Barbara, a stone’s throw away from the historic Jewish ghetto. I love a good piece of fried fish, but I generally prefer to pregame a pizza with a half-dozen olive ascolane, meat-stuffed deep-fried olives. Pizza al taglio shops generally don’t make battered fritti like squash blossoms or salt cod, because they have a very short shelf life, while breaded supplì and croquettes can sit for a bit under a heat lamp without losing their crunch. Nowadays in Rome, filetti di baccalà are mostly served as an appetizer at sit-down pizzerias that are equipped with deep fryers to handle the fish-frying, and their wood-burning ovens cranking out pizzas help to mask the smell of the fish-frying. In the afternoon and evening, pastry shops cede control of the city’s sweet tooths to gelaterie, and bakeries hand over the savory snack reins to pizza al taglio shops, the Roman equivalent of slice shops, until dinner time, when the sit-down, wood-fired pizzerie open. Bakeries help tide people over until lunch time with pizza bianca and pizza rossa, while pastry shops and coffee bars peddle rich pastries like maritozzi, brioche buns filled with lightly sweetened whipped cream. ![]() But that doesn’t mean that there’s any slacking in the snacking department either. With its famous permutations of pasta, guanciale, and cheese, and the vast catalogue of hearty quinto quarto-offal-dishes, there’s very little chance that you’ll leave a meal in the eternal city feeling peckish. Nobody has ever accused Roman cuisine of being too light. A mixture of flour and cornstarch mixed with vodka and sparkling water limits gluten formation, producing a crispier crust. ![]() A long, 72-hour soak in several changes of water guarantees that the salt cod fillets won't be too salty. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |