Cooked - Baccala Crostini - Chef Recipe By Steve Hetherington

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Baccala Crostini - Chef Recipe By Steve Hetherington

1.0

Baccala Mix:

1 kg salt cod

250mL olive oil

1 ½ tsp anchovy paste

1 tsp chopped garlic

1 ½ tsp chopped chives

1 ½ tsp celery heart

1 ½ tsp chopped parsley

1 pinch chilli flakes

3 Tbs lemon juice

Small pinch salt

2L water

Plating:

8 slices of sourdough

Chopped parsley for garnish

Extra virgin olive oil for garnish

Baccala Mix:
Soak salt cod in water in the fridge for two days, changing the water twice.
Cook salt cod in the 2 litres of water for 30 minutes or until soft. Drain and keep the cooking liquid.
Remove skin and bones from the cod and place in a food mixer.
Add all other ingredients and mix on medium speed until combined, add back in some of the cooking liquid until a spreadable consistency is reached.
Toast sourdough slice and spread mix on top, drizzle with extra virgin olive oil and sprinkle with parsley.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

Cuisine🇮🇹Italian

Occasions🥟Appetizer🎊Party🥘Tapas

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 77 weeks ago

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