Cod fish with potato Rösti and turnip greens
(serves 4)
1.1 pound (500 gr.) cod fish, softened
14 ounces (400 gr.) turnip greens
1 teaspoon of treated parsley
4 tablespoons of olive oil
1.4 tablespoons (20 gr.) pine nuts
pitted Taggiasca olives
For the Rösti
3 potatoes with mealy pulp, medium sized
salt
olive oil
Trim and wash the turnip greens and let them burnish for a few minutes in a pan with 3 tablespoons of oil, adding salt. When the cooking is almost done, add the pine nuts and toast them. Add eventually a handful of the pitted Taggiasca olives and keep the pan warm. Cut the Baccalà in fairly big pieces and let them cook in unsalted water for 5-7 minutes. When the fish is cooked, remove the fish bones and skin. Clean the parsley, wash it, cut it and grind it thoroughly, add 2 tablespoons of olive oil and season the Baccalà with the aromatized oil. Cut the potatoes in fine slices. Heat the oil in the pan and add the potatoes and salt. Toast for 5 minutes on one side, turn the potatoes, cooking on moderated heat for 15 minutes until the Rösti is golden and crispy on the edges.
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