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Hoy os he preparado un aperitivo que es una sorpresa para el comensal, brandada envuelta en pasta filo y en forma de bombón.Los he acompañado de una ensalada variada regada con un buen aceite de oliva virgen extra.Es aconsejable servirlos recién fritos, crujientes y calientes.
I bring you today an apetizer that surely will surprise our guets, cod brandade wrapped in filo paste that looks like little bombons. This time I´ve accompained it with a varied salad with an extra virgin olive oil dressing. I recommend serving them just after frying, crunchy and hot.
I bring you today an apetizer that surely will surprise our guets, cod brandade wrapped in filo paste that looks like little bombons. This time I´ve accompained it with a varied salad with an extra virgin olive oil dressing. I recommend serving them just after frying, crunchy and hot.
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La brandada es un plato de invierno tradicionalmente preparado por hombres y no
mujeres. Se trata de una emulsión, antiguamente machacada al mortero
(ahora se hace también con batidora), en la que se monta, como para
hacer una mahonesa,bacalao levemente hervido y aceite de oliva.
A veces se añade un poco del agua de cocción del bacalao. En esta
cocción, se ha podido añadir laurel y cebolla además del bacalao y de
agua. La brandada final se puede condimentar con pimienta, ajo y perejil picados, y siempre necesita una rectificación de sal al final. Se suele
comer con pan tostado o con patatas cocidas (hervidas o a la brasa) con
su piel y partidas por la mitad.
Brandade is a dish that was traditionally prepared in Winter season and curiosly it used to be made by men. It´s an emulsion so it was made in the mortar ( nowadays we use an electric mixer insteed ). It´s similar to the mayonnaise preparation, we need to whip slightly boiled cod and olive oil. We can add a little bit of the water we have used to cook the cod, this water can be enriched with bay and onion. It´s seasoned with pepper, garlic and minced parsley, and we have to adjust the salt. It goes with toasted bread or boiled or roasted unpeeled potatoes in two halfs.
Brandade is a dish that was traditionally prepared in Winter season and curiosly it used to be made by men. It´s an emulsion so it was made in the mortar ( nowadays we use an electric mixer insteed ). It´s similar to the mayonnaise preparation, we need to whip slightly boiled cod and olive oil. We can add a little bit of the water we have used to cook the cod, this water can be enriched with bay and onion. It´s seasoned with pepper, garlic and minced parsley, and we have to adjust the salt. It goes with toasted bread or boiled or roasted unpeeled potatoes in two halfs.
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