Name of Recipe: Baccalà with tomatoes and potatoes
Number of People: 8 people
Ingredients:
Sauce and cod:
50 grams of extra virgin olive oil
100 g onion, cut in half
2 cloves garlic
800 g of tomato purée, fresh or canned
1 tablespoon sugar
1 teaspoon salt
1 pinch pepper
8 pieces of baccalà, desalted (pieces of 10x6 cm, 1200 g)
Potatoes and peppers:
100 grams of extra virgin olive oil, more as needed
100 g of water
600 g of potatoes, cut into slices of 0.5 cm
100 g of green peppers, cut into strips
salt
Mayonnaise without eggs:
300 g of sunflower oil
150 grams of milk
1 clove of garlic
1/2 teaspoon salt
10 g lemon juice
Preparation:
Sauce and cod:
1. Put onion and garlic in the TM bowl, chop for 4 seconds on Speed 4.
2. Add the oil, mix for 5 minutes at Varoma temperature on Speed 1.
3. Add the tomato purée, sugar, salt and pepper, cook for 25 minutes at Varoma temperature on Speed 1. Instead of Measuring Cup, place the basket over the lid.
4. Lightly oil the inside of Varoma and place the pieces of fish in layers (skin side up). Make sure that some of the holes in the Varoma are free, so the steam can move easily.
5. Remove the basket, position the Varoma and cook for 6 minutes at Varoma temperature on Speed 1. Remove the Varoma and set aside. Pour the sauce into an oiled casserole and keep aside. Clean the TM bowl.
Potatoes and peppers:
6. Place the butterfly over the blades.
7. Place the oil and water in TM bowl, cook for 4 minutes at Varoma temperature on counterclockwise and Speed Soft.
8. Add the potatoes, peppers and salt, cook for 13 minutes at Varoma temperature on counterclockwise and Speed Soft.
9. Remove the butterfly.
10. Drain the potatoes and peppers using the basket. Set aside. Clean TM bowl.
Mayonnaise without eggs:
11. Weigh the oil into a container and keep aside.
12. Pour the milk into the TM bowl with garlic and salt for 1 minute at 37°C on Speed 5.
13. Three-quarters fill the Measuring Cup with water to stop it vibrating, or hold with your hand, for 3 minutes on 37°C on Speed 5
while slowly pouring oil onto the lid. The mixture should thicken like mayonnaise.
14. Add the lemon juice and mix for 5 seconds on Speed 5.
Gratin:
15. Set oven to 250°C. Arrange a layer of potatoes and peppers on some sauce in a baking dish and sprinkle with a drizzle of olive oil. Then arrange the salt cod and cover each piece with a tablespoon of mayonnaise. Place dish in the oven to brown for 5 minutes. Serve with remaining potatoes and sauce.
Photos:
Origin:
Roughly translated/adapted from A Tutto Vapore on Italian website - Full Steam Ahead
