Che mangiamo stasera? Broccoli and potato flan filled with cod, on foam of pecorino, Arugula

Broccoli and potato flan filled with cod, on foam of pecorino, Arugula

Broccoli and potato flan filled with cod, on foam of pecorino, Arugula

Broccoli and potato flan filled with cod, on foam of pecorino, Arugula

Portata: Starter

Difficulty: Medium
Preparation time: 1 hour and a half (from 24 to 36 hours to desalinate the COD)

Revisiting two recipes: the vegetable flan and baccalà mantecato. The flan differs from some respects souffle. In the first eggs are mounted together, whereas in soufflés whites are mounted separately and added at the end. Also the flan is baked directly in contact with the oven, while the other is baked in a water bath in the oven.

Ingredients

  • 3 medium potatoes
  • A broccoli
  • 300 g of cod
  • A sprig of parsley
  • 3 eggs
  • Parmesan
  • A sprig of parsley
  • Milk
  • 75 ml double cream
  • 100 g grated pecorino cheese
  • 25gr caprino
  • 10gr cornflour

Instructions

  • First soak the salt cod for a period from 24 to 36 hours.
  • Mash the goat cheese into the cream until it mix.
  • Transfer the mixture on low heat.
  • Add the pecorino and turn until it is completely dissolved.
  • Dissolve the cornstarch in two fingers.
  • Pour the cream cheese in a blender, add the milk with the cornstarch and the parsley leaves and blend at high speed until mixture is smooth.
  • Pour in the trap and let rest in the fridge for an hour.
  • Boil the potatoes.
  • When they are ready, mash with potato masher into a bowl.
  • Boil for 5 minutes broccoli, drain, chop and add to potatoes.
  • Add half a cup of warm milk, a handful of Parmesan cheese, salt and pepper and a pinch of nutmeg.
  • Passed with minipinner.
  • Add the eggs and mix well.
  • Place the cod in a pot with the milk and bring to a boil. In this way the milk will keep within all the flavors and scents of the cod, will do as a catalyst.
  • Drain the baccala, break it into small pieces with a fork first and then coarsely blend it with some cooking milk.
  • Butter Small cake pans, pour up to about half with the mixture of potatoes and broccoli.
  • Pour a layer of salt cod, finally cover with potatoes and broccoli.
  • Bake at 200 degrees for 5 minutes.
  • After this time the oven slightly open to let out the steam, close and then go to 160 degrees for another 30 minutes.
  • With this system the heat will go immediately to the Center. Then the steam out and lowering the temperature, the mixture will begin to swell.
  • Now we can proceed with the impiattamento, so take the syphon, attach the cartridge and a spout to tip wide.
  • Shake for one minute, then with the straight toe pointing vertically attached to the dish, mashed and take out the foam. In this way the Jet will be smooth and will expand like a cloud.
  • Baked Flans, use a small knife to detach them from the sides and place it in the Centre of the plate, above the surf.
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