Black Garlic and Creamed Salted Cod Crostini

Organic Black Garlic and Creamed Cod Crostini

Here are Valentina Bianchi’s @valentinabianchibefore quick and easy crostini

Recipes
Appetizer
Dietary preference: All

500 gr stockfish (previously soaked)
230 grams of extra virgin olive oil
½ lemon
2 bay leaves
Salt to taste
Pepper to taste
1 loaf of bread for toasting
1 jar of BLACK & ORGANIC garlic cream

Cut the stockfish into chunks after removing the skin, then place them in a pot with cold water, bay leaves, and lemon, and boil for 30 minutes over low heat, skimming off the foam that forms on the surface as it cooks. Drain the stockfish, reserving the cooking liquid, and “mashed” by hand with a wooden spoon or using a stand mixer, slowly drizzling in the oil until the mixture is firm and smooth, and adjusting the consistency with the cooking liquid. Finally, add salt and pepper to taste. Now let’s toast the bread sliced and spread a thin layer of organic black garlic cream on the warm bread, and finally top it with the previously prepared creamed salt cod. Cut the stockfish into slices after removing the skin, then place it in a pot with cold water, bay leaves, and lemon, and boil for 30 minutes over low heat, skimming off the foam that forms on the surface as it cooks. Drain the stockfish, reserving the cooking liquid, and “mashed” it by hand with a wooden spoon or using a stand mixer, slowly drizzling in the oil until the mixture is firm and smooth, and adjusting the consistency with the cooking liquid. Finally, add salt and pepper to taste. Now let’s toast the bread sliced bread and spread a thin layer of organic black garlic cream on the warm bread, and finish by adding the creamed salt cod prepared earlier.

Do you know the difference between baccalà and stoccafisso? The raw material is always the same—cod (Gadus morhua)—with its white flesh and very delicate flavor, but the preservation method is completely different: baccalà is preserved in salt, while stoccafisso is dried.

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Organic Black Garlic and Creamed Cod Crostini

Do you know the difference between baccalà and stoccafisso? The raw material is always the same—cod (Gadus morhua)—with its white flesh and very delicate flavor, but the preservation method is completely different: baccalà is preserved in salt, while stoccafisso is dried.