Bacalao for all the building
We move to Spain. WE MOVE TO SPAIIIIIIIIN!!!!!!
Side-product of this wonderful update is that we need to empty the fridge, which contains bacalao sufficient to try once all the 365 recipes for bacalao that Portugal has, plus repeat a few of the best ones. So I tried this two recipes:
500 gr of bacalao, kept 2 days in water (change the water from time to time)
a handful of pine nuts
1 garlic clove
few slices of old bread
cherry tomatoes (10)
10 dark olives
3 teaspoons of balsamic vinegar
1 teaspoon of honey
In a mixer, place bacalao, garlic, bread (after keeping it 10 minutes in milk and rinsing well) and pine nuts. Mix. Make small balls and roll them in flour. In a pan, place 2 tablespoons of oil EVO and pan-fry the balls. When ready, remove the balls from the pan and add the cherry tomatoes and the olives. Cook for 5 minutes, then add the balsamic vinegar, the honey and 3-5 spoons of warm water. Place the rolls back in the pan for 1 minute. Add toasted pine nuts and serve warm.
500 gr bacalao
milk to cover
Bring to boil the bacalao in the milk (with laurel leaves and black pepper grains) and then cook for about 20 minutes. Dry the bacalao and place in the mixer, add olive oil slowly while mixing until its consistency resemble a spread. Enjoy over toasted bread with chopped parsley.